Oregon Culinary Institute

Oregon Culinary Institute holds great weekend classes for consumers who never went to culinary school (but wished they did). Nice facility with a great restaurant-​style kitchen, ultra friendly instructors and students (who don’t appear to laugh behind their hands at your sorry knife skills). They provide a fun environment for learning more about the topic of your passion, be it sushi, breads, kitchen fundamentals or charcuterie (my current obsession).
Took the sausage making class in May 2010 and had more fun than a barrel of monkeys. We made five types of fresh sausage, got to use the «heavy metal» equipment (loved the huge industrial-​sized grinder!), to cook in the kitchen on the big ranges, then eat the work of our hands with a glass of wine, accompanied by excellent side dishes prepared by two of the school’s students. Yes, most classes are $ 95, but for that, you get expert instruction, learn hands-​on skills, eat a fine meal, take home recipes and sausage, oh and drink some wine… well worth the money and the time.
For those of you who have not tried the school’s restaurant lunches or dinners, they offer gourmet three-​course meals for a very reasonable price, with alcohol available for an extra charge. Reservations are suggested, since they often are fully booked. I am still remembering a venison meal I had last winter — $ 18 — couldn’t touch that in any other eating establishment.
Most of all, I like the vibe of this place. The instructors really seem to enjoy their work and sharing their passion for food. Students are enthusiastic and friendly. Hope to do more classes here soon.