Oregon Coast Culinary Institute

OCCI offers wonderful culinary lunch and dinners as part of our externship program. Creative and tastefully prepared meals delight diners every Friday for lunch and dinner.

Your Lunch Externs are Rebecca Faul and Eddie Lara. Lunch is $10 and you will receive a delectable pub style lunch that will begin at noon.

Your Dinner Externs are Natalie Groth, McKenzie Lindsey and Larissa Mueller. Dinner is $20 and you will receive a delicious four course gourmet meal that will begin at 6pm.

For reservations please call: 541-888-1540 (This phone is unmonitored, please leave a message and someone will return you call Monday-Thursday.) You can also email us your reservation: chefstableocci@socc.edu

* Reservations and vegetarian substitutions must be made by Wednesday at noon the week you plan on attending. *
 

Chefs Table

 February 3rd, 2012

Lunch

 Soup

Classic Shrimp Bisque with Shrimp Toast and Baby Greens

Entrée

Roast Leg of Lamb, Tournet Yukon Gold Potatoes, Rainbow Chard with Bacon, Honey Parsnips and Butternut

Dessert

Chococide 

February 3rd, 2012

Dinner

 Appetizer

Thai Spring Rolls with Sweat Chili and Spicy Fish Dipping Sauces

Soup

Tom Kah - Chicken Coconut Soup with Lemon Grass

Entrée

Five Spice Crispy Pork Spare Ribbletts, Snow Peas and Nappa Cabbage, Sweet Bamboo Rice and Scallion Potato Pancake

Dessert

Thai Trilogy; Coconut Fritter, Thai Ice Tea Shooter, Lemon Grass Cake with Ginger Sorbet and Mango Sauce

February 10th, 2012
Dinner
 
Appetizer

Coconut Shrimp with Honey Mustard Cream

Salad

Hydro Watercress, Fennel Salad with Grape Fruit Segments, Radishes, and Peppadew Vinaigrette

Entrée

Broiled New York Steak with Maître D' Herb Butter, Twice Baked Idaho Russet’s and Asparagus with Hollandaise

Dessert

Chef D's Chocolate Fudge Brownie Sundae with Tin Roof Sundae Ice Cream and Fresh Berries

Thank you for your continued support.