Join the Oregon Coast Culinary Institute Chefs for a wide variety of cooking classes. Learn the fundamentals and new techniques for cooking and baking. Each workshop consists of hands-on professional training. The cost for each class is $50. Students need to be at least 16 years old to register for these classes, or come with an adult. Classes meet 6 to 9 p.m. The refund deadline for community cooking classes is five business days prior to the class date. For more information or to register, those interested can call (541) 888-7328.

All classes are scheduled from 6 to 9 p.m. at the Oregon Coast Culinary Institute in Coos Bay.

Winter Term 2010 Class Schedule:

CRT*0130*69 NORTHWEST SEAFOOD - CLASS FILLED
Chef Shawn Hanlin will explore the wonders of our north coast bounty. Each student will have a chance to choose and cook local fare. You will prepare Coastal Rock Fish, Razor Clams, Mussels, and Oysters, along with the elusive Sturgeon. No need for a fishing pole for this seafood adventure, just bring your appetite!
Instructor: Chef Shawn Hanlin, CEC, ACE
Date: Monday, February 22, 2010
Time: 6 - 9 p.m.

CRT*0130*70 TAPAS & WINES OF SPAIN - CLASS FILLED
Chef Tom Roberts will explore the Tapas and wines of Spain. You will learn how to prepare a variety of traditional Tapas such as cheese filled peppers, seafood croquettes paired with Spanish wines. This class is focused on demonstrations more than hands on. You will be sampling 6 preparations matched with appropriate wines. *Note: This class is schedule for a Friday, make an evening out of it!
Instructor: Chef Tom Roberts, CEC, CCE
Date: Friday, March 5, 2010
Time: 6 - 9 p.m.

Spring Term 2010 Class Schedule:

CRT*0130*66 RAW FOODS
This class is about “living” foods. Foods that have not been cooked above 118 degrees F°, or not at all! All recipes are made without the use of wheat/gluten, dairy, refined sugars or heated oils. A fully raw diet is not for everyone, but fresh fruits and vegetables and this class can inspire your imagination on how to add more of them to your lifestyle. Items featured: cashew herbed cheese, onion bread, pizza flax crackers, zucchini pasta and raw cacao mousse. Instructor Melanie Clark holds a degree in Hospitality Management from Western Culinary Institute in Portland, and from Living Lights Culinary Arts Institute in Northern California, which is one of the world’s only raw/vegan culinary programs.
Instructor: Melanie Clark
Date: Monday, April 12, 2010 (NEW - The date has changed from the 10th to the 12th.)
Time: 6 - 9 p.m.

CRT*0130*67 ITALIAN/PASTA
Chef Alex Bourgidu from North Bend’s own Porta restaurant will conduct another of his amazingly popular classes. Fresh Pasta will be featured along with other favorites from spring. You will learn the art of making pasta from scratch; the menu will include: butter lettuce salad with toasted pine nuts, grapefruit segments and creamy shallot vinaigrette. Class will focus on raviolis, a light asparagus filled version, hopefully accompanied by some local morels. Alex will also demonstrate some gelatos. Buona Apetite!
Instructor: Chef Alex Bourgidu
Date: Monday, May, 10, 2010
Time: 6 - 9 p.m.

CRT*0130*69 INDIAN CUISINE
Yashveer Singh, self-proclaimed chef of Red Turmeric Express, will be demonstrating Indian Cuisine. The menu for this evening will feature Tomato Chutney, Dhal (Split Pea Curry), and Boneless Turkey in thick Curry Sauce served with Basmati Rice. Namaste and see you in class!
Instructor: Yashveer Singh
Date: Monday, June 14, 2010
Time: 6 - 9 p.m