Gourmet Cooking Classes

OSU Extension Canning Classes  

Jeanne Brandt, County Specialist/Educator
OSU Extension delivers the latest research on preparing food safely and preserving the flavor of your bountiful garden

HEC4PB.91 Cooking with Plant Based Foods for Optimal Health

July 6 – 6 – 9 pm - Preserving Fruit Products/Boiling Water Canning.  Review safe, current methods of food preservation, basic techniques, necessary equipment, references and resources. Hands-on portion will focus on preserving local fruits in products such as jams and pie fillings.

July 13 – 6 - 9 pm - Preserving Vegetables & Meat/ Pressure Canning and Drying:  Cover the safe and simple process of pressure canning vegetables and meats, including fish.  Students will learn to use and care for pressure canners and review tips for high-quality and nutritious dried foods.

July 20 – 6 - 9 pm - Preserving Tomatoes and Salsas. This class covers current options for preserving tomatoes, tomato sauces, juice and “The Laws of Salsa.”  Students will make and compare a variety of salsas in class. 

July 27 – 6 - 9 pm - Pickling.  Review procedures for pickling vegetables, including fermented versus fresh pack pickles, and selecting and preparing ingredients.  Students will make fresh-pickles during the class.

Wine Tasting classes by Hoke Harden  

Hoke Harden is an enthusiastic lover of wine and spirits, Mr. Harden left a career in academia to follow his other muse for the last 27 years, trekking around the world to the great producing regions. He has experienced every possible facet of the world of wine and spirits as a retailer, restaurateur, bartender, buyer, wholesaler, supplier, marketer, critic, writer, competition judge and an educator. He is currently with Elixir Vitae Wine & Spirits Consultants, a member of the Society of Wine Educators, and a Master Instructor with the French Wine Academy.

HEC2WB Wines of the World: United States
1/6 – 1/27, 2015, Tues, 6:10 – 9 p.m
.
This is the first in a series of courses to learn what is behind the label on that bottle of wine. Develop an appreciation for the product of viniculture; discussion will center around the history, cultivation, production and storage of wine for all United States wine production areas. Component tasting will be an integral part of each class.

Prerequisite: Student must be 21 years of age and have proof of photo ID.


HEC2WB Wines of the World: France and Italy
2/3-2/17, 2015, Tues, 6:10 – 9:30
p.m.
This is the second in a series of courses to learn what is behind the label on that bottle of wine. Develop an appreciation for the product of viniculture; discussion will center around the history, cultivation, production and storage of wine from Western Europe, including France, Italy and Germany. Component tasting will be an integral part of each class.
Prerequisite: Student must be 21 years of age and have proof of photo ID


HEC2WC Wines of the World: Other Countries
2/24-3/17, 2015
Tues, 6:10-9 p.m.
This is the third in a series of courses to learn what is behind the label on that bottle of wine. Develop an appreciation for the product of viniculture; discussion will center around the history, cultivation, production and storage of wine from Eastern Europe and the Southern Hemisphere. Component tasting will be an integral part of each class.
Prerequisite: Student must be 21 years of age and have proof of photo ID.


Register for non-credit classes in 6 easy steps:

  1. Go to learn.mhcc.edu
  2. Select your course
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  6. Pay with a credit or debit card

                 Call 503-491-7572 for assistance.

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 Last Modified: 4/23/2015 09:43:28 AM