Oregon Coast Culinary Institute

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 $40. Students need to be at least 16 years old to register for these classes, or come with an adult. 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.

FALL 2008 Class Schedule:

CRT*0130*65 AUTHENTIC HISPANIC CUISINE
OCCI graduate Oscar Sermeno, Executive Chef at the Coos Bay Red Lion, will feature foods from his homeland. His father is from Durango, Mexic, and his mother is from Sal Dango, Guatemala. With this lineage, the chef is an authority on authentic cuisine! Oscar will feature Pollo with Black Mole and Pupusas with Carnitas. "Buen Provecho" or "See You in Class".
Instructor: Oscar Sermeno
Date: Monday, September 29, 2008
Time: 6 - 9 p.m.

CRT*0130*66 GERMAN CUISINE
Karla is back! Come take a tour of Germany with Chef Karla Kaudel as she teaches you authentic German cuisine from her homeland. You will learn to make dishes from northern and southern Germany, and many from Berlin as well. The menu includes Allgauer Kaes Spaetzle, Turkey Schnitzel a la Viennese, Potatoe Roesti and many other delicious recipes. Don't miss out on this class!
Instructor: Karla Kaudel
Date: Monday, October 13
Time: 6-9 p.m.

CRT*0130*67 VIETNAMESE CUISINE
Sample flavors and learn to cook dishes from the Mekong Delta all the way to Hanoi. We will prepare authentic dishes from this very exciting cuisine. Dishes include Nem Cuon song (Fresh spring rolls with shrimp), Goi chay (Cucumber an Tofu Salad), and Authentic Pho (Rice Noodle Soup with Beef).
Instructor: TBA
Date: Monday, November 17
Time: 6-9 p.m.

CRT*0130*68 TRADITIONAL IRISH CUISINE
Learn to prepare dishes with Chef Hanlin from his homeland. Dishes prepared this evening include Braised Leek with Wild Mushroom Salad, Traditional Cole-Cannon, Irish Lamb Stew, Roast Leg of Lamb for two and Baked Eggs with Smoked Irish Salmon. See you there!
Instructor: Chef Hanlin
Date: Monday, December 8
Time: 6-9 p.m.