Oregon Magazine

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Coastal Culinary Campus
Celebrates 1st Anniversary

(OMED: Obviously, most of you are going to miss this event, but it is included here because of the last sentence, which is boldfaced.)

The Pacific Coast Center for Culinary Arts (PCCCA) in Lincoln City is staging an open house Saturday, March 1 to celebrate its First Anniversary. This school, a project of the Lincoln City Visitor & Convention Bureau, has now earned operating grants from both federal and state sources after attracting an abundant attendance for its classes that feature instruction on preparing the food bounty of Oregon taught by local chefs.

Local coastal citizens provided painting, cleaning and decorating services to open the center at 801 SW Hwy 101 in this tourist center. The open house-reception style celebration is open to the public from 3-6 pm March 1. It will feature recipes prepared during the past year.

Contact Katerqa Woodbridge kateaw@lincolncity.org for further information and a list of upcoming classes open to the public.

**** The PCCCA classes resume Saturday, March 15 at 5 pm with a seminar on Appetizers conducted by Chef Terry Losing from the Willamette Valley Country Club in Canby. The admission fee is $40 and covers hands-on partcipation and tastings. Chef Losing states that there will be "an
intense focus on creating food that is not only delicious, but absolutely beautiful."

Don't Forget the Oysters!

Tis still prime season for what we believe to be the finest product of the ocean...Oysters. Local seafood counters have a record variety of these bivalves on display and iced down in their shells (is there any better way to enjoy the pleasure of oysters than just opened and on the half shell?).

Not only can we find European Belon flats and east coast Virginicas, but the Pacific variety common to the Northwest exhibits a remarkable difference in taste & texture from one bay to the next. There are Quilcenes, Yaquinas, Willapa and many more who look alike but each offer a distinct flavor based upon the plankton they ingest from their place of growth. And now the Olympia oyster native only to south Puget Sound, is being successfully propagated in volume after becoming virtually extinct several decades ago.

Yes, we do believe that a fresh raw oyster is food of the Gods and does act as an aphrodysiac for stimulating human sexual interaction. Shells up!!

© 2008 Oregon Magazine