Friday, March 23, 2012

2 Great Cooking Classes at Columbia Cliff Villas

During the month of April, Columbia Cliff Villas has partnered with two of Hood River's best chefs to bring our guests two special cooking classes.  These cooking classes are part of Hood River County's Travel to Learn Program.  These classes offer guests the opportunity to learn cooking techniques from local chefs as well as the opportunity to enjoy great food and wine.

Columbia Cliff Villas is offering guests an opportunity to attend these classes for FREE when staying at our hotel.  For guests staying in our fireside suites, we will provide each room with one free admission and a second person can attend for $50.

Due to high demand, please register as soon as possible to guarantee your spot in the class

Here's more information on these great classes:

Cooking From Spring's Bounty 

April 14th from 10am to 1pm

Class is three hours from 10:00am  to 1:00pm, and includes the lunch YOU prepare along with local Gorge wines to drink. Some of the year's most luscious vegetables come to our plates in spring: fresh peas, artichokes, chives, spinach and spring onions. In our spring cooking class, you'll be using these spring delights to learn some valuable kitchen techniques, such as:
  • Make your own fresh pasta
  • Create and spice hand-made aioli
  • Make a fresh, quick soup that retains all those bright green spring colors
  • Create a super-elegant frozen dessert that takes no last-minute fiddling, a real blessing when you're entertaining

Class is taught by local chef and owner of Nora's Table: Kathy Watson

  • Spring artichoke soup with curried aioli
  • Pappardelle pasta with fresh shell peas and snow peas, pancetta, cream, parmesan and a fresh farm egg
  • Lemon semifreddo with raspberry sauce
Class is three hours, 10:00 to 1:00, and includes class' prepared lunch and served with local Gorge wines to drink.

Click here for more information or to register for our April 14th Cooking Class

Cooking in the Pacific Northwest:

Applying French Techniques to Local Ingredients

Sunday, April 22nd from 11am to 2pm

Join Celilo Restaurant's chef and owner, Ben Stenn on Sunday, April 22nd from 11am to 2pm in preparing a three-course lunch featuring food from the Pacific Northwest.  Learn classic French technique to apply to local ingredients, featuring the best of the farms in the Hood River Valley.  Prepare a three course lunch, snacking along the way.  Enjoy a recipe syllabus to take home with you so that these dishes become a regular part of your home cuisine. 
Menu Includes:
  • Outback Farms asparagus, poached and served in a chilled salad with champagne vinaigrette, pickled shallots and pink peppercorn.
  • Cast iron skillet roasted Pacific Coast mussels, with fresh fennel, garlic and extra virgin olive oil.
  • Classic risotto with Hood River Organic Farm spring vegetables.

Class is taught by Celilo Restaurant's Chef Ben Stenn

Click here for more information or to register for our April 22nd Cooking Class 

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