Cooking Class: Coastal Flavors of the Pacific Northwest

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.


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

Reviews Guests Left For This Experience

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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

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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!

$ 95 Per person

all-inclusive: 2-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Casey
Chef Casey Verified chef

New chef

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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