The Oregon Coast Culinary Institute will host the Chef’s Table luncheon from noon to 1 p.m. Friday at the institute.

The lunch is part of the institute’s  externship program. Friday’s lunch will include vegetable tempura with soy dipping sauce, Thai salad of nappa cabbage and bean sprouts with a red chili vinaigrette, braised ginger soy short ribs with carrots and bok choy over lime cilantro rice.

Reservations are limited to 20 people and tickets cost $20 per person.

For more information or to make a reservation, call 888-1540 or e-mail cheftstableocci@socc.edu.

Chef’s Table events are planned for Fridays, Oct. 24 and 31. More information on Chef’s Table and the Oregon Coast Culinary Institute can be found at the Web site, www.occi.net.