Apples and pears are definitely the unsung heroes of the winter fruit world. These juicy gems are naturally sweet and are easily transformed into silky, caramelized goodness. Learn to make a Dark Spicy Gingerbread topped with Caramelized Pears, and individual Rustic Apple Tartelettes with Almond Cream encased in a flaky pastry.

Saturday, February 22, 2020, CUL 116
Join Chef Holly in this demonstration and tasting class as you explore the basics of plant-based eating. Learn about nutrition as well as substitutes for butter, eggs and protein. Chef Holly will demonstrate several recipes for you to taste. All recipes will be high in protein, fiber and healthy fats but low in cholesterol, sodium, refined sugars and saturated fats.

Wednesday, January 15, 2020, CUL 118
Join professionally trained chef Candy Argondizza and learn to make some of Italy's classic regional dishes at home. In this 5-week series, Chef Candy will cover everything from the Venetian "Ossobuco" and Risotto Milanese to handcrafted Pappardelle Bolognese to Wood-Fired Pizzas and hand-pulled Mozzarella. Have fun while learning great techniques that will surely impress your friends and family.

This course contains no sessions at this time.
Weekday cooking doesn't need to be bland or difficult. Explore different vegetable recipes using four traditional curries (red, yellow, green, and orange). Each recipe is easily adaptable to mix and match with protein for an easy and delicious meal.

Saturday, March 14, 2020, CUL 117
Join Chef Candy as she demonstrates the technique of cooking risotto and zabaglione in our state-of-the-art demonstration classroom at the Cascade Culinary Institute. Learn secrets and techniques for creating the northern Italian creamy rice dish, paired with a traditional Italian custard dessert. At completion of class, students will enjoy the dishes and a glass of wine together (if 21 years of age or older).

Wednesday, November 20, 2019, CUL 118
Join Chef Candy as she demonstrates the technique of cooking Valencian Paella in our state-of-the-art demonstration classroom at the Cascade Culinary Institute. Paella is a traditional rice dish of Spain that has many variations, but its home is Valencia. Chef Candy will prepare a colorful mixture of saffron-flavored rice with assorted shellfish, fish and chorizo sausage, using a paellera, the flat, round pan in which it is cooked. At completion of class, students will enjoy the dish and a glass of wine together (if 21 years of age or older).

Wednesday, March 18, 2020, CUL 118
Whether you are new or old to the vegan scene or just curious about how to make healthy desserts that taste amazing, this class is for you! Satisfy your sweet tooth as you learn to create delicious vegan desserts like Peanut Butter Pie, Chocolate Cupcakes, and Cranberry Bliss Truffles with Chef Holly, an experienced vegan baker.

Sunday, January 19, 2020, CUL 117
Create a pie and a tart using delicious fall fruit. Learn how to make a flaky pie dough, caramel sauce, and caramelized pears to use in a beautiful upside down tart. Recipes will include Pumpkin Butternut Squash Pie with Pecan Topping and Pear Tart Tatine. Either of these delicious desserts would be a welcome addition to your holiday table!

This course contains no sessions at this time.
Whether you are avoiding gluten products to lose weight or you have a true intolerance, this class will give you the information you need to bake without gluten. Explore healthy gluten-free recipes, while understanding the nutritional benefits of gluten-free flours. The instructor will discuss strategies for stocking a gluten-free pantry as well as how to troubleshoot gluten-free baking challenges. NOTE: This is not a Gluten-Free Certified Kitchen.

Saturday, March 7, 2020, CUL 116
Learn to create tasty gluten-free vegan Asian dishes with traditional Asian flavor. Recipes may include Sweet and Spicy Stir-Fry, Mushroom and Ginger Poststickers and a healthy, detoxifying Pho broth without using animal products.

Saturday, February 8, 2020, CUL 117
Are you looking to incorporate more whole grains into your breakfast options while still enjoying delicious bread products? In this class, learn to make healthy whole grain muffins and Irish Soda Bread to enjoy with your family. As a bonus, you will also create homemade granola.

Saturday, January 11, 2020, CUL 116
If your New Year's resolution includes eating healthier but you don't want to give up your classic comfort foods, join Chef Holly and learn to create classic dishes using surprisingly healthy ingredients. Recipes may include a Warm Spinach-Artichoke Dip, Macaroni & Cheese, and Cookie Dough Dip. All recipes are vegan and can be made gluten-free.  NOTE: This is not a Certified Gluten-Free Kitchen.

Saturday, March 7, 2020, CUL 119
Join Chef Holly as she teaches you how to create delicious plant-based salads loaded with vegetables, protein, fiber and most importantly, flavor. These creative new salads will leave you feeling healthy and satisfied and your family will be asking for more.

This course contains no sessions at this time.
Chickpeas are among the hottest food trends of 2019. Packed with nutrition and fun, chickpeas are a versatile fare. Impress your family and friends by flaunting your trendiness with mastery of the following chickpea eats: Chickpea Fries, Hummus Shake, Snickerdoodle Hummus, and Green Chickpea Guacamole. All reciptes will be prepared gluten and dairy-free.

This course contains no sessions at this time.
Join Chef Shannon with this hands-on International Sunday Dinner series. The winter series kicks off in the American South and brings a new twist to a favorite Sunday dinner. Learn to prepare Adobo Fried Chicken, Tasso Ham Macaroni & Cheese and Braised Greens with Bacon & Sweet Onions.

Sunday, January 26, 2020, CUL 117
Join Chef Shannon with this hands-on International Sunday Dinner series. The second class in this winter series takes students on an exploration of French Country Cuisine. Learn French cooking techniques while preparing a delicious Sunday dinner of Coq Au Vin with Potatoes Anna and Haricots Verts.

Sunday, February 16, 2020, CUL 117
Join Chef Shannon with this hands-on International Sunday Dinner series. The final class in this winter series visits the Mediterranean region. Students will prepare a traditional Greek Moussaka, Phyllo Crusted Spanakopita and a Tomato Feta Salad.

Sunday, March 15, 2020, CUL 117
Learn to bake pillowy-soft Japanese Milk Bread using the Tangzhong Method in this hands-on class. Discover why Tangzhong produces higher, lighter and fluffier breads that stay fresh longer. Explore ways to convert your favorite bread or cinnamon bun recipe using this method.

Saturday, March 14, 2020, CUL 116
Learn how to properly use your knife safely and efficiently while learning to cut julienne, dice and chiffonade knife cuts. Cut vegetables will be used in the making of classic French onion soup and a power salad with carrot ginger dressing. Chef Candy will discuss the difference between sharpening and honing. Students must bring their own knife. Cost includes a sharpening stone for use at home.

Saturday, January 18, 2020, CUL 117
Tacos Al Pastor are a staple on the Mexico City street food scene. How did a Middle Eastern cooking technique end up in the heart of Mexico? Explore this fun fact while learning to cook this delicious street food. Class will also make Mexican grilled corn with chilies and lime, a trio of salsas and guacamole to accompany the Tacos Al Pastor. Enjoy a demonstration on how to make homemade corn tortillas.

Saturday, December 7, 2019, CUL 117
Poached salmon sounds fancy but it is actually quite easy to prepare. Learn this hassle-free technique that will impress your family and guests. Chef Candy will also teach you how to turn the poaching liquid into a delicious Vin Blanc (white wine) sauce. Plate the salmon next to a side of horseradish mashed potatoes and vegetables and you have a great new dish for holidays or Sunday family dinners.

Saturday, March 21, 2020, CUL 117
Current research suggests that what we eat may affect our overall mental health. In this hands-on class, learn about the nutritional aspects of healthy, tasty, and soothing food to boost mental health. Students will prepare, cook and eat several dishes that are commonly associated with the Mediterranean diet as well as the DASH diet. Learn lifestyle strategies to help you find the time and energy to enjoy your cooking time.

Saturday, March 7, 2020, CUL 117
Learn how to create traditional Italian pasta from scratch along with a number of delicious fillings and complimentary sauces. This class includes all new recipes for those who took the first Art of Filled Pastas class with Chef Candy.

Saturday, February 15, 2020, CUL 117
Join Chef Katie for Central Oregon's version of the popular television show - The Great British Bake Off. For the first four Saturdays, students will learn new dessert making skills including pastry dough, cakes, butter cream, tarts and fillings. On the last day of the class, students will put their skills to the test as they create their own ultimate dessert, just like The Great British Bake Off!

January 18, 2020 to February 15, 2020, CUL 116
Fall vegetables can be roasted to sweet caramelized perfection and paired with a rich flavorful cheese and a flaky pastry to make a delicious savory pie. Pair with a salad or soup and you have a hearty winter meal. Learn to make your own custom tailored galette and turnovers with a variety of vegetables, cheeses, herbs and nuts.

This course contains no sessions at this time.
This course is designed for those who like wine and want to know more about it, and for those who would like to enjoy wine and just don't know where to begin. Start with a tasting and analysis of the basic components of wine - sugar, acid, tannin, and alcohol, the foundation required to knowledgeably taste and analyze wines. Discover some of the most important wine grapes and wine regions by tasting, discussing, and scoring several wines. Students must be 21 years of age or older and bring ID.

This course contains no sessions at this time.
This class will explore various winter squash including how to skin, cut and deseed these hefty beauties. Learn how to cook them to create delicious winter dishes like Italian Spaghetti Squash with Arugula and Kalamata Olives, Cozy Kabocha Squash Curry, and Creamy Butternut Sage Soup.  All recipes are vegan and gluten-free. NOTE: This is not a Certified Gluten-Free Kitchen.

Sunday, February 9, 2020, CUL 119
Have fun with your child/grandchild making holiday cookies. Learn to make a variety of holiday cookies to share with your family and friends. Recipes include Pecan Thumbprint Cookies with Chocolate Ganache, Cranberry Pistachio Biscotti, and Gingerbread cookies that you can "paint" and decorate. Registered adult may bring one child age 8-11 to class.

Sunday, December 8, 2019, CUL 116
Bring your child/grandchild, niece or nephew to bake and decorate delicious heart-shaped cookies for Valentine's Day. Learn a variety of recipes including chocolate sandwich cookies and decorated shortbread. Registered adult may bring one child (ages 6-11) to class.

Sunday, February 9, 2020, CUL 116