Enjoy camaraderie, cooking and culinary adventure in this class. We'll work in teams to create a Mediterranean Sampler and share appetizers, an entrée 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; 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.

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Saturday, March 7, 2026 | 2:00pm-5:00pm PST | Bend (No seats currently available, may add to waitlist)
Saturday, May 2, 2026 | 12:00pm-3:00pm PDT | Prineville (seats remaining)