Offerings

A Tour of Beers

Spend the afternoon tasting and exploring different beer styles with award-winning home brewer Steve Brainerd. Discover what makes each style unique and learn about off-flavors, judging, and evaluation of beers. The styles presented include light lager, amber, porter, Belgium and IPA. This class is ideal for anyone interested in learning more about beer, especially the home brewer. Students need to bring $20 (cash or check only) to first class to pay the instructor for beer samples. Students must be 21 years of age or older and bring ID.

Saturday, May 20, 2023, CUL 118

Autoimmune Protocol: Healing through Dietary and Lifestyle Adjustments

Autoimmune conditions affect 1 in 5 of Americans and there are more than 100 confirmed autoimmune conditions. This class offers those with autoimmune diseases a chance to heal and thrive again. In this class, led by AIP Certified Coach and Integrative Nutritionist Dianne Porter, you'll discover how to use your diet to heal your body in addition to optimizing sleep, reducing stress and incorporating appropriate exercise for optimal wellness.

July 9-16, 2023, CUL 117
October 21-28, 2023, CUL 117

Beer Brewing Sensory Analysis

Join BJCP Grand Master IV Beer Judge and 2011 National Homebrewer of the Year, Randy Scorby, to learn about the aroma and flavor components in beer, including off characteristics and what causes them. Find out how to improve your sensory experience by learning how to identify and describe the aspects of aroma and flavor as you taste samples. This class is open to anyone interested in learning more about beer.  Although homebrewers will benefit from this class, it is designed to cater to all beer enthusiasts. Must be 21 years of age or older and bring ID.

October 19-26, 2023, CUL 118

Beervana!

Oregon is Beervana! Even if you have quaffed numerous pints, have you really tasted beer? If most of your beer has been from icy mugs, or the ubiquitous red plastic cup, the answer is "no," you probably have not tasted the complex and nuanced treat beer can be. Students need to bring $25 (cash or check only) to first class to pay the instructor for beer samples. Students must be 21 years of age or older and bring ID.

April 27, 2023 to May 11, 2023, CUL 118

Cauliflower Four Ways

Cauliflower is all the rage right now in the foodie world! Discover what all the talk is about as you learn to prepare cauliflower in four different ways: pizza crust, alfredo sauce, "hot wings," and cauli-steaks. You will leave the class with an understanding of the benefits and techniques for using cauliflower in creative and flavorful ways. All recipes will be gluten-free and vegan.

Saturday, May 13, 2023, CUL 119

Culinary Herbs 101

Explore the special vibrancy and nutrition that culinary herbs add to our foods with Integrative Nutritionist Dianne Porter. Class includes hands-on cooking with fresh herbs and delicious recipes. On the menu: chicken sage and garlic sausage patties, rosemary farinata, and za'atar roasted cauliflower.

Saturday, May 13, 2023, CUL 117

Decadent Dairy-Free Sauces

Discover how to create classic sauces that are dairy-free and full of decadent flavor! Join Chef Holly as she teaches you how to make a variety of delicious recipes including hollandaise, basil pesto, spicy Thai peanut, and chocolate hot fudge, all without dairy products.

Saturday, June 3, 2023, CUL 119

Gluten-Free Baking for the Holidays

Holidays are a time of gatherings and sharing good food. In this class, you'll gain confidence in baking gluten and dairy-free treats that will have everyone at your gatherings asking for seconds! Using a variety of gluten-free flours and baking techniques, students will gain hands-on experience in baking flaxseed bread, jam-filled walnut scones, and pumpkin biscotti.

Saturday, November 4, 2023, CUL 117

Gluten-Free Baking: Seasonally Inspired Classics

Get inspired with these seasonal gluten- and dairy-free spring treats that will have everyone at your gatherings asking for seconds! In this class, you'll gain confidence in using a variety of gluten-free flours and baking techniques. Students will gain hands-on experience in baking: luscious lemon bars (with coconut flour), chocolate chip scones (with almond & coconut flours), and rhubarb upside down cake (with almond & rice flours). All recipes will be prepared gluten- and dairy-free.

Sunday, April 2, 2023, CUL 117

Incredible Vegan Breakfasts

Are you interested in eating plant-based meals but think oatmeal and smoothies may be your only breakfast options? Join us as we make hearty biscuits and gravy, sweet blueberry pancakes, and savory bacon/avocado Sandwiches, all without meat or dairy! Chef Holly will also discuss the best options for plant-based yogurt, butter, and other breakfast essentials.

Sunday, April 16, 2023, CUL 117

PNW Cuisine: A Full Series

Join Chef Candy on a gastronomical tour of the Pacific Northwest. Each course is designed with a delicious menu, using ingredients specific to and sourced from PNW. Enjoy fresh coho salmon; tasty snow crab, grass fed ribeye steaks and Oregon lamb shoulder. This course will awaken your culinary curiosity while learning about the abundant foods and products of the Pacific Northwest. Register for any of the stand-alone classes, or the full series at a discounted price.

November 4, 2023 to December 9, 2023, CUL 117

PNW Cuisine: Braised Lamb Stew

Grass-fed lamb shoulder, sourced locally from Anderson Ranch, is the centerpiece to this braised stew. Cooked slowly to maximize flavor and tenderness, this dish will be accompanied with a gastrique made from PNW Marionberries, creamy horseradish mashed potatoes and seasonal vegetables. A delicious meal for colder fall evenings. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, November 4, 2023, CUL 117

PNW Cuisine: Coho Salmon

Coho Salmon is the quintessential PNW ingredient, most abundant in coastal waters from Alaska to central Oregon. This mild flavored fish will pair well with hazelnut brown butter, sweet and sour Brussel sprouts. A meal any fish lover can enjoy. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, November 11, 2023, CUL 117

PNW Cuisine: Ribeye Steak with Pinot Noir Reduction

Ribeye is a flavorful, tender cut of beef with plenty of marbling. Using local, grass-fed beef, learn to cook this flavorful, tender cut of beef. Paired with an Oregon Pinot Noir reduction, Tillamook cheese and locally grown mushrooms, and you will have created a wonder PNW meal to impress your friends and family. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, December 2, 2023, CUL 117

PNW Cuisine: Snow Crab Fettucine

Snow crabs are known for their complex briny, salty, savory and sweet flavor. Cooked in a lemony butter sauce and paired with homemade fettucine noodles, seasonal vegetables and you have created a classic PNW culinary experience to share with family and friends. Register for any of the stand-alone classes, or the full series at a discounted price.

Saturday, December 9, 2023, CUL 117

Posh Pescatarian Cooking: A Full Series

Eat light, and healthy, and learn new ways to incorporate delicious fish into your diet. In this 3-part pescatarian series, you will learn to cook fish using different techniques and regional flavors, from steaming the French style "en papillote" to grilling salmon filets in your backyard to impressing your family and friends with fresh sautéed sea scallops like they do in Italy! All styles are sure to make cooking and eating fish enjoyable! Students may register for any of the stand-alone classes, or the full series at a discounted price.

April 22, 2023 to May 20, 2023, CUL 117

Posh Pescatarian Cooking: Fish en Papillote

Eat light, and healthy, and learn new ways to incorporate delicious fish into your diet. In the first, in a series of three classes, you will learn to steam fish in a paper bag, known by the French term, fish en papillote. Fish will be market availability and served alongside vegetables and rice.

Saturday, April 22, 2023, CUL 117

Posh Pescatarian Cooking: Grilled Salmon

Eat light, and healthy, and learn new ways to incorporate delicious fish into your diet. In the second, in a series of three classes, you will learn to grill salmon like a backyard grill master. Salmon will be served with a homemade lemon and tarragon aioli and grilled vegetables.

Saturday, May 6, 2023, CUL 117

Posh Pescatarian Cooking: Sautéed Sea Scallops 

Eat light, and healthy, and learn new ways to incorporate delicious fish into your diet. In the third, in a series of three classes, you will learn to sauté fresh sea scallops. Using this high heat method, learn to make sweet scallops and classic Italian risotto with crispy capers and lemon.

Saturday, May 20, 2023, CUL 117

Sauces From Around the World

Bring a world of flavors to your dinner table with these gluten-free and dairy-free classic sauces that draw from various ethnic traditions. Gain mastery of the following sauces: Mexican Mole Sauce, Thai Coconut Curry, Mediterranean Caper Sauce and Spanish Romesco Sauce. These sauces are bursting with flavor while accommodating common dietary restrictions.

Sunday, November 5, 2023, CUL 117

Shop Local: Farmers Market to Table

Join Chef Candy on a trip to NW Crossing's Farmers Market to explore the summer's bounty and bring it back to COCC to plan and cook a fabulous meal, along with a lesson on fish cookery. Then enjoy the fruits of your labor with a family style meal, outdoors on our patio!*** transportation to the market and back is provided by COCC

Saturday, June 24, 2023, CUL 117

Warm Winter Salads

Just because the weather has changed doesn't mean it's time to give up your salads. In this hands-on class you'll make and sample three award-winning salads that will impress those at your table this winter. On the menu: Roasted Broccoli Salad with Apple, Roasted Bacon, Onion & Mushroom Salad, and Warm Lentil Salad with Turkey Sausage and Apple. Please note: This is not a gluten-free certified kitchen.

Saturday, October 7, 2023, CUL 117

Wood-Fired Pizza

This class is becoming a summertime tradition here at COCC! Join Chef Candy in making homemade pizza in our outdoor pizza oven, along with an assortment of toppings. Bring an apron and take-home containers for your left-over creations.

Saturday, July 1, 2023, CUL 117