Learn to make cheese

Family Food Education Volunteers of OSU Extension will present a workshop on making healthy cheeses from scratch. The class will demonstrate safe and delicious ways to make different types of cheeses.  The workshop will meet at the Coos County Extension office in Myrtle Point from 11 a.m. to 1 p.m. on Saturday.

 OSU certified preservation volunteers provide low-cost workshops for the community on a monthly basis, a press release said. The cheese making workshop costs $7. For mre information on this and other upcoming workshops, those interested can call the Coos County Extension office at 572-5263, ext. 240 or (800) 730-4978.  

Wine tour on May 31

The next Coos County wine tour is set for May 31. The tour will include Sea Mist, Hawk’s View, Old Coyote and Old Bridge wineries. Tickets are limited to 200 for the event and cost $45 each.

The four buses will be leaving from Coos Bay.

For information, those interested can contact Terry Luce of Hawk’s View Winery at 572-0251.

Brunch at the Heceta Head Lighthouse

Back by popular demand, Heceta Head Lighthouse Bed & Breakfast is offering their seven course sunday brunch on Mother’s Day, May 11 and Father’s Day, June 15.  

Guests will enjoy a gourmet seven course breakfast, served promptly at noon in the parlors of the historic keepers quarters at Heceta Head Lightstation.  

Breakfast will include Oregon specialties, and the freshest local ingredients, as close as the backyard garden.

 “We’ve gained quite a reputation for our breakfast; locals always ask if they can enjoy the breakfast without staying the night,” said owner and chef, Michelle Bursey.  “Each year our brunches are quite a hit, we are happy to offer them again this year so that you can treat that special someone.”  

After breakfast, visitors can enjoy the beautiful awe inspiring views of the Oregon Coast, tour the lighthouse and visit the gift shop.  The cost for each brunch is $38 per person plus gratuity and includes a shuttle from the Heceta Head State Scenic View Point provided by Coastal Journey’s Unlimited starting at 11 a.m. on Sunday.  

Space is limited, and reservations are required.  For more information or reservations, please call 866-547-3696.

Good cooks

Cuisine wants to feature the good cooks who live, work and create in our area, and we need your help. Tell us about a good cook you know. Who can bake, saute or simmer up a wonderful meal?

 You can nominate a good cook by sending an e-mail to food@theworldlink.com. Include your name, the cook’s name and a little about the cook, and be sure to include a phone number so we can get in touch with you.

OCCI director honored

The American Culinary Federation, Inc., honored 15 members with certificates of appreciation at the 2008 ACF Western Regional Conference held at the Hilton Salt Lake City Center on April 19-21.

 Presented by Western Region Vice President Harry Brockwell, CEC, AAC, the certificates of appreciation were awarded to fifteen ACF members of the western region for their outstanding contributions to the ACF and their communities. The recipients have contributed their knowledge, skills and expertise to the advancement of the culinary profession.

 Two Oregonians were among the 15 receiving Certificates of Appreciation:

Shawn Hanlin, CEC; executive director, Oregon Coast Culinary Institute, Coos Bay; ACF Chefs de Cuisine Society of Oregon

 Richard Burr, CEC; executive chef, Spirit Mountain Casino, McMinnville; ACF Chefs de Cuisine Society of Oregon