Oregon has it all; vineyards to drink your way through, old growth forests to hike in, beautiful waterfalls and beaches to stroll along, and scenic vistas that a person could stare at for hours. If you’re looking for fabulous food options to explore, many choices are to be found both along the coast and inland.
The focus is on local and seasonal ingredients. With this in mind, we’ll start our menu with a Roasted Pear Salad paired with arugula, candied hazelnuts, burrata and pomegranate molasses/lemon vinaigrette.
Along the coast, where the temperatures are a bit cooler, a steaming bowl of Seafood Chowder is a must! Our version will include potatoes, crab, rosemary and thyme.
Pinot noir wine is king in the Willamette Valley. Our main course will be a Slow-Braised Beef in this wine with vegetables that will be served over a faux mashed potato (mainly consisting of cauliflower).
Concluding the tour of this region, Blackberry Shortcakes topped with cardamom whipped cream and Tillamook vanilla ice cream on the side.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
Oregon has it all; vineyards to drink your way through, old growth forests to hike in, beautiful waterfalls and beaches to stroll along, and scenic vistas that a person could stare at for hours. If you’re looking for fabulous food options to explore, many choices are to be found both along the coast and inland.
The focus is on local and seasonal ingredients. With this in mind, we’ll start our menu with a Roasted Pear Salad paired with arugula, candied hazelnuts, burrata and pomegranate molasses/lemon vinaigrette.
Along the coast, where the temperatures are a bit cooler, a steaming bowl of Seafood Chowder is a must! Our version will include potatoes, crab, rosemary and thyme.
Pinot noir wine is king in the Willamette Valley. Our main course will be a Slow-Braised Beef in this wine with vegetables that will be served over a faux mashed potato (mainly consisting of cauliflower).
Concluding the tour of this region, Blackberry Shortcakes topped with cardamom whipped cream and Tillamook vanilla ice cream on the side.
Hands-On Class - you’ll participate in the preparation of the meal alongside the chef.
1 registration of $220 = 2 people attending
Instructors: Chefs Susan and Paul Shaltry
Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5