Course Description: Mediterranean Sampler

Enjoy camaraderie, cooking, and culinary adventure in this class. We'll work in teams to create a Mediterranean Sampler and share appetizers, an entr�e, and dessert with regional wine pairings. On the menu: Hummus and veggies, Prosciutto-wrapped dates, Cod in saffron broth with chorizo and potatoes, Lemon-anise biscotti and regional wines. All recipes will be prepared gluten and dairy-free as well as low-glycemic. Please contact the instructor with any additional food sensitivities.

Course Details: (seats remaining)

Schedule:

Every day, starting on 03/07/26 and ending on 03/07/26

Times:

02:00pm-05:00pm PST

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Price:

Class Price : $119.00

Additional Course Information

Bring an apron, sharp knife, and take-home containers. Please Note: We recognize that many individuals have specific dietary restrictions, aversions and/or requests. Due to the nature of our culinary classes, the menu is set and we are limited in our ability to make adjustments, and outside food cannot be brought in to meet special requirements. The kitchen is not gluten or peanut-free.

Instructors

Name

Additional Resources

Dianne Porter

Biography:

Dianne earned a Master of Science in Human Nutrition from the University of Bridgeport. Her philosophy is that nutrition isn't a one-size-fits-all approach. Dianne Porter views wellness as a personal journey that involves the body, mind and spirit. She recognizes that no single formula works for everyone and that diet, exercise, stress management and spiritual renewal must come together in a way that fits each individual's life. Her holistic approach weaves together nutrition, lifestyle, environment, and genetics to support lasting health and well-being.

Prior to relocating to Central Oregon, Dianne spent nearly 20years in Alaska working in public relations and marketing. She is a passionate cook and enjoys the abundance of fresh, clean food available in Central Oregon. She and her husband enjoy the outdoors with their two dogs.

Facility Detail

COCC Cascade Culinary Institute

CUL 119

2555 NW Campus Village Way

Bend, OR 97703

Cancellation Policy

Students must cancel by contacting our office via phone: (541) 383-7270 or email: ceinfo@cocc.edu. Cancellations received 5 days prior to the start of the class will receive a full refund. Full refunds are also issued for classes cancelled by COCC. Refunds will be issued back to your card or in the form of a check and mailed within two weeks of the cancellation date if paid by check or cash. Failure to participate in a course or program does not result in a refund. Exceptions to the general refund policy are noted in the course descriptions on our website and in the printed schedule. If you have any questions, please call us at (541) 383-7270.