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Sitting at the Chef's Table
By Ron Jackimowicz, Cuisine editor
Wednesday, October 22, 2008 | No comments posted.
With classes back in session, the culinary delights are once again flowing out of Oregon Coast Culinary Institute on the campus of Southwestern Oregon Community College.
One of the program’s popular weekly events, Chef’s Table, is back up and running on Fridays at noon.
Space is limited so reservations are necessary.
Recent OCCI graduate Tara Pryor is in charge of the menu and the event.
Last Friday’s entree was braised ginger soy short ribs and a starter of vegetable tempura with soy dipping sauce.
This week’s menu featured roasted citrus glazed duck with yam souffle and sauteed zucchini.
The Oct. 31 menu features seared bay scallops in puff pastry with pernod cream and fennel.
Cost for the luncheon is $20 per person. Please call 888-1540 or e-mail chefstableocci@socc.edu to make your reservation.
One of the program’s popular weekly events, Chef’s Table, is back up and running on Fridays at noon.
Space is limited so reservations are necessary.
Recent OCCI graduate Tara Pryor is in charge of the menu and the event.
Last Friday’s entree was braised ginger soy short ribs and a starter of vegetable tempura with soy dipping sauce.
This week’s menu featured roasted citrus glazed duck with yam souffle and sauteed zucchini.
The Oct. 31 menu features seared bay scallops in puff pastry with pernod cream and fennel.
Cost for the luncheon is $20 per person. Please call 888-1540 or e-mail chefstableocci@socc.edu to make your reservation.
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