Offerings

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 must be 21 years of age or older and bring ID.


Saturday, February 25, 2023, CUL 118
Saturday, May 20, 2023, CUL 118
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.


February 4-11, 2023, CUL 117
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.


February 9-16, 2023, CUL 118
Interested in plant-based eating, but not sure where or how to start? Join Chef Holly in this Q&A conversation and cooking class. Holly helps you explore the basics of plant-based eating. Learn about nutrition as well as substitutes for butter, eggs, cheese and protein as well as practice some recipes with hands-on cooking. All recipes will be high in protein, fiber and healthy fats but low in cholesterol, sodium, refined sugars and saturated fats.


Sunday, January 15, 2023, CUL 117
Superfoods are nutrient rich foods that are considered especially beneficial for health and well being. Give your diet a healthy boost, while reducing your risk of heart disease, memory loss and other health problems. Discover what foods pack a big punch and provide a strong source of vitamins, minerals, fiber and other nutrients and learn how to maximize the benefits by combining them with other healthy ingredients to make delicious recipes.


Sunday, March 5, 2023, CUL 117
Explore the special vibrancy and nutrition 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
Join professionally trained chef, Candy Argondizza, on a 5-part culinary techniques course. Each week will have a unique menu and recipe, to demonstrate the technique being taught. Get acquainted with your kitchen and learn the proper technique to braise, grill, poach, roast, and sauté your way to culinary comfort.


January 28, 2023 to March 25, 2023, CUL 117
With this technique students will discover the magic of braising using both dry and moist heat methods. This menu hails from Latin America and Cuba, and consists of Braised Pork Shoulder with cumin, garlic and lime, served with smoky roasted sweet potatoes, and marinated green bean salad.


Saturday, January 28, 2023, CUL 117
Students will learn the importance of a clean grill and how to control the heat to ensure proper grilling, whether it be meat, fish or vegetables. The menu for this class will be a US southern favorite, Grilled Steak with BBQ Sauce, French fries and coleslaw.


Saturday, February 11, 2023, CUL 117
Students will learn how to poach a filet of fish using this moist heat method. The menu for this class will be a French classic, Poached Salmon, served with a Sauce Moutarde with tarragon, made from poaching liquid, and herbed rice pilaf and sautéed spinach.


Saturday, February 25, 2023, CUL 117
Students will learn this dry heat method, usually done with larger cuts of meat or fish. With this menu students, will learn how to spatchcock a chicken, and a United States favorite Sunday dinner, Dry Rub Roast Chicken, horseradish smashed potatoes and sautéed assorted mushrooms.


Saturday, March 11, 2023, CUL 117
Students will learn that high heat, minimal fat and the right cut will make for the best sautéed success. The first week menu will be an Italian favorite, Chicken Saltimboca with Marsala Mushroom Wine Sauce and creamy mashed potatoes.


Saturday, March 25, 2023, CUL 117
Learn the simplicity and beauty of making handcrafted filled pasta. Chef Candy will teach you to create some old, and new traditional pasta shapes using a homemade egg pasta dough. Make your own ravioli and tortellini sauced with a hearty Bolognese sauce.


Saturday, December 17, 2022, CUL 117
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, February 5, 2023, New Basin Distilling Company
Is your body craving a healthy reset after all of the holiday indulgence? Never fear, soup season is here! Join Chef Holly and learn to make different soups filled with vitamin-packed winter vegetables, powerful antioxidants and rich flavor.


Sunday, January 22, 2023, CUL 117
Bolognese sauce is a classic Italian sauce for pasta made with ground meat such as beef or pork from the Bologna region of Italy. Join Chef Candy and learn to prepare this thick and delicious meat sauce, paired with your own hand-crafted Pappardelle pasta for the perfect winter dinner.


Saturday, December 10, 2022, CUL 117
Come explore the cuisine of the Mediterranean Diet and learn about health conditions that benefit from this popular dietary style. On the menu: Marinated Cauliflower and Chickpeas, Spanish-style Lentil & Chorizo Soup, and Cod in Saffron Broth Stew. Watch as Integrative Nutritionist Dianne Porter demonstrates the preparation of these fantastic meals, taste the results, and then take the recipes home to prepare in your own kitchen!


Sunday, February 19, 2023, CUL 118
Come explore the cuisines of the Mediterranean Diet and learn about health conditions that benefit from this popular dietary style. On the menu: Lemon Artichoke Hummus, Tabbouleh and Falafel. Watch as Integrative Nutritionist Dianne Porter demonstrates the preparation of these fantastic meals, taste the results, and then take the recipes home to prepare in your own kitchen!


Sunday, February 5, 2023, CUL 118
Come explore the cuisines of the Mediterranean Diet and learn about health conditions that benefit from this popular dietary style. On the menu: Artichoke a la Barigoule Soup, Braised Halibut with Leeks and Mustard, and Poached Pears. Watch as Integrative Nutritionist Dianne Porter demonstrates the preparation of these fantastic meals, taste the results, and then take the recipes home to prepare in your own kitchen!


Sunday, March 5, 2023, CUL 118
Discover how to create delicious baked goods without using traditional animal products such as dairy and eggs. Students will explore and bake with flaxseed, aquafaba, and other plant-based baking options. Learn the basics of vegan baking substitutes and how to make muffins and quick breads, savory dinner rolls, and Chocaholic Brownies.


Saturday, February 11, 2023, ONLINE ZOOM