Gourmet Cooking Classes for Fall & Winter

Chef Lois Foster

As a personal chef, caterer and chef aboard for over 20 years, in Manhattan, the Pacific Northwest, Florida and abroad, my goal is to create menus to fit the clients taste and dietary needs. Combining mouth watering flavors, intriguing texture and visual combinations is my passion.

HEC4IU Indian Intrigue
2/25/2010   
Chef Lois Foster will take you through a full flavored Indian dinner. At this class we will prepare delicious Somosas, filled pastry pockets with a variety of fillings; Chicken Curry made with traditional fresh ground spices; Stir-fried Green Beans with Coconut and Indian flavors; Basmati Rice infused with Saffron.    

HEC4CH Lets Do Chocolate
2/11/10
Chef Lois Foster finds seemingly endless ways to create beautiful chocolate indul- gences! In this class, we start with these Three: Elodies French Chocolate Torte, Mazine Chocolate Mousse, and Dark Chocolate Truffles finished with toasted nut dust or backed in puff pastry.

HEC4PZ Pizza Wonderland
3/11/2010    
It's a Pizza Wonderland once you've learned the classic dough. With Chef Lois Foster, you'll learn how to make calzone, a bouquet of tasty Parmesan breadsticks, homemade pizza with a variety of toppings, Foccacia and Panini.

HEC4RO Risotto
3/18/2010
Easy to make and perfect for dinners or parties, in this class Chef Lois Foster will take you through the preparation of several classic Risotto dishes. Chicken Risotto, Mushroom Risotto and Seafood Risotto. What goes well with Risotto? Classic Italian Red Wine and a salad, of course!

HEC4AF Asian Flare
1/14/10
A great cuisine to incorporate more vegetables into our meals. We will create Teriyaki Chicken Salad with Frizzled Noodles, Cool Soba Noodles with Peanut Dressing, and a fresh take on Summer Rolls with Ponzu Dipping Sauce.

Vegetarian Cooking Classes by David Gabbe

David Gabbe is the proud father of two adult children raised as vegetarians (yes, theyre still vegetarians). Since he began to teach vegetarian cooking and nutrition in Oregon in 1990, David has written five books, including From Davids Pure Vegetarian Kitchen, The Going Vegetarian Cookbook, and Why Do Vegetarians Eat Like That?

David has taught cooking classes in California, Oregon, and Washington and been a speaker at numerous health symposiums, seminars, and conferences for over a decade (and a vegetarian for over a quarter of a century).

Preparing an old-fashioned, home-cooked, pure vegetarian Thanksgiving dinner is easier and less expensive than you'd think. A delicious menu, rich in color, texture, and flavor--low-fat and cholesterol-free, too--can be made ahead of time allowing you to set a festive and relaxed table. Come see how to share the warmth of Thanksgiving and wholesome, healthful eating with family and friends. Come hungry.

HEC4VB Vegetarian Beans & Grains Magic
1/23/10 - 2:00pm 4:30pm
Beans and whole grains are among the heartiest and healthful foods around. Combined with other natural ingredients, these humble staples can provide a world of exciting dishes including yummy desserts. Come discover the Magic in beans and grains and watch how easy it is to use them in preparing inexpensive, low-fat, cholesterol-free, pure vegetarian dishes. Come hungry, too.

Wine Tasting classes by Court Carrier

Court Carrier is the Program Director for the Hospitality and Tourism Program at Mt. Hood Community College, and has spent the past 22 years directing and instructing many international and domestic students in the program. He is the Chairman of the Oregon Wine Brotherhood Education and Scholarship committee,a member of the Society of Wine Educators. He did his Masters Thesis on Beverage Management in the Hospitality and Tourism industry. He was trained by Phil DeVito, Maitre D and Sommelier at Salishan Lodge, a Wine Spectator Magazine Grand Award Winning Restaurant. He has been the wine instructor for the college program for 10 years or more now!