Offerings
A Supper Series: Spring Pea Agnolotti
Welcome to the COCC Community Education Dinner Series. Watch Chef Candy Argondizza in a demonstration on making fresh agnolotti, a folded pasta from the Piedmont region of Italy, in our state-of-the-art demonstration classroom at Cascade Culinary Institute.
Sunday, May 5, 2024, CUL 118
Sunday, May 5, 2024, CUL 118
Culinary Herbs 101
Explore the special vibrancy and nutrition that culinary herbs add to our foods with Integrative Nutritionist Dianne Porter. Learn to appreciate the aroma and flavor of culinary herbs as we explore their historical uses and their science-based medicinal applications. 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.
Sunday, April 28, 2024, CUL 117
Sunday, April 28, 2024, CUL 117
Handcraft Your Own Whiskey
Join professional whiskey distiller Rick Molitor at New Basin Distilling Company in Madras, Oregon to learn about the making of whiskey. This class will explore different types of grain, the milling, mashing, fermenting, distilling, and aging of whiskey. This is a hands-on class where participants will be helping with each step of the process and learn how to legally distill whiskey. Class includes lunch and the tasting of various types of whiskey. Participants will also leave with a whiskey tasting glass, distilling and tasting guidebook, 1-liter oak barrel, and 2 - 750ml of unaged whiskey to age and enjoy at home. Participants must be 21 years of age or older and show ID.
Sunday, May 19, 2024, New Basin Distilling Company
Sunday, May 19, 2024, New Basin Distilling Company
Let's Get Saucy! Full Series
Sauce always makes it better and compliments any protein it's paired with! Join Chef Candy for a five-week culinary tour of international sauces. Have fun while bringing these simple-yet-elegant dishes to life in your very own kitchen. Students can register for any of the stand-alone classes, or the full series at a discounted price.
March 16, 2024 to May 18, 2024, CUL 117
March 16, 2024 to May 18, 2024, CUL 117
Let's Get Saucy! Sauce Bechamel & Mac 'n Cheese
Sauce always makes it better and compliments any protein it's paired with! Sauce Bechamel is the backbone for cheesy sauce used to make warm, comforting mac 'n cheese. Served with BBQ chicken thighs, and you have a quick and elegant meal any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, March 30, 2024, CUL 117
Saturday, March 30, 2024, CUL 117
Let's Get Saucy! Sauce Béarnaise & Seared Steak
Sauce always makes it better and compliments any protein it's paired with! Sauce Béarnaise derives from the Mother Sauce, Hollandaise, and is a perfect pairing for seared steak. Served with Yukon Gold potatoes, and you have a quick and elegant meal any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
This course contains no sessions at this time.
This course contains no sessions at this time.
Let's Get Saucy! Sauce Robert & Pork Tenderloin
Sauce always makes it better and compliments any protein it's paired with! Sauce Robert, a white wine and mustard sauce, derived from the French classic, demi-glace. Served with pork tenderloin and creamy mashed potatoes, you have a quick and elegant meal any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, April 20, 2024, CUL 117
Saturday, April 20, 2024, CUL 117
Let's Get Saucy! Sauce Tomate & Orecchiette
Sauce always makes it better and compliments any protein it's paired with! Sauce Tomate will be transformed into a country-style pork ragu. Handcrafted orecchiette, a semolina pasta shape named for "little ears," meld together to make a delicious Italian staple any day of the week. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, May 4, 2024, CUL 117
Saturday, May 4, 2024, CUL 117
Let's Get Saucy! Sauce Veloute & Chicken Pot Pie
Sauce always makes it better and compliments any protein it's paired with! Make an American classic, chicken pot pie, using Sauce Veloute, one of the five Mother Sauces of French cuisine. Master this sauce, and any time of the year can be chicken pot pie season. Please bring a sharp knife, apron, and containers for leftovers. Students can register for any of the stand-alone classes, or the full series at a discounted price.
Saturday, May 18, 2024, CUL 117
Saturday, May 18, 2024, 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, May 19, 2024, CUL 117
Sunday, May 19, 2024, CUL 117
Veggies for Breakfast
A whopping 90% of us don't consume enough vegetables each day. Veggies help with weight loss, blood sugar regulation, skin, hair, and nail health and are cancer-protective. Swap the bagel for one of these veggie-filled breakfasts and get a head start on getting the recommended servings of vegetables each day. On the menu: Cauliflower Bake, Sausage Egg Cups (meatless option available), and Sweet Potato Hash. Please contact the instructor with any additional food sensitivities.
This course contains no sessions at this time.
This course contains no sessions at this time.
Wood-Fired Pizza
This class is becoming an annual summer 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 containers for your leftovers.
Sunday, June 2, 2024, CUL 117
Sunday, June 2, 2024, CUL 117