Cooking Class: Coastal Flavors of the Pacific Northwest
Fri, Apr 26th at 7:00PM
Sun, Apr 28th at 6:00PM
Tue, Apr 30th at 3:00PM
Sun, Apr 28th at 6:00PM
Featuring fresh seafood, cheese and fruit, this four-course cooking class highlights regional ingredients abundant in the Pacific Northwest. In this class, Chef Casey will teach you how to cure your own salmon for savory lox, prepare fresh oysters on the half shell with a Champagne vinaigrette, fill sweet and sticky dates with a tangy blue cheese and bake a creamy brie en croute with cherries, apples and port wine. This impressive selection of canapes creates a diverse spread of colors, textures and flavors to showcase at your next dinner party.
MENU
Oysters on the Half Shell
With Champagne vinaigrette
Home-Cured Salmon Lox Canapes
With toast points, roasted pepper and dill spreads, and garnishes
Blue Cheese and Toasted Hazelnut Stuffed Dates
Brie en Croute
With dried cherries, apples and port wine
- Minimum Guests 2
- Maximum Guests 2
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Date Night, Fun, Pescatarian, Mother's Day
Classpop! Guest Reviews for this experience
Kyle
12 May 2023
An excellent experience learning some new recipes and techniques. Chef Casey was professional and personable. Overall a very chill experience with awesome food.
Outside Reviews for Chef Casey
Bridget B.
06 Oct 2021
Chef Casey is fantastic! He is a true professional and an excellent teacher. He was informative, patient, and very well organized. We learned helpful techniques and look forward to recreating the menu at home. If you have a chance to take a class from this top notch chef I highly recommend you do so!
With his classical training and years of industry experience in some of the best restaurants in Oregon, Chef Casey brings undeniable energy and skill to his cooking classes. He's a certified chef de cuisine, continuing his education with courses at the Culinary Institute of America in Napa Valley. Chef Casey is eager to share his passion for gastronomy with others, especially his love of homegrown herbs and fresh seasonal ingredients.
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