Road Scholar : Home
Cooking with Your Grandchild along the Oregon Coast

Program Number: 19786RJ
Start and End Dates:
7/27/2013 - 8/2/2013;
Duration: 6 nights
Location: Coos Bay, Oregon
Price starting at: $1,327.00 - Price may vary based on date, departure city
Program Type: Intergenerational; Food & Wine
Intergenerational 		Activity Level: t (see description)
Meals: 17; 6 Breakfasts, 5 Lunches, 6 Dinners    
Meal Options: Vegetarian; Gluten Free    

Program intended for grandchildren from 8 - 12 years of age.

How does food get from the farm — or ocean — to your table? Share in the ultimate culinary adventure with your grandchild as you join chefs from the Oregon Coast Culinary Institute (OCCI) for a hands-on approach to bringing fresh, local foods to your plates! Learn how to catch and prepare your own seafood along Oregon’s beautiful coast, and select delicious local produce as you meet the community members of area farmers markets. OCCI chefs offer their expertise in kitchen safety and cooking techniques as you and your grandchild create dishes from the ingredients you have caught and harvested. From blueberries and herbs to produce and seafood, your introduction to Oregon’s gastronomic delights is sure to be delicious!




Highlights

• Catch, clean and prepare fresh rock fish, salmon and crabs gathered during boat excursions on the ocean with expert fishermen.
• Pick blueberries at a local farm and learn how to make them into fresh berry pies, as well as jams that you can bring home.
• During an “Iron Chef”-style challenge utilizing fresh local produce, join with your grandchild in competition to become the next “Iron Road Scholar.”



Activity Particulars

Hiking up to two miles over uneven terrain; walking along uneven and wet surfaces; standing for long periods of time.



Coordinated by Southwestern Oregon Community College.




Coos Bay

Marine estuaries, old-growth forests and beaches characterize the natural landscape of this historic port city on Oregon’s South Coast. Coos Bay is close to Oregon Dunes National Recreation Area, Cape Arago and the fishing port of Charleston.
Accommodations
Apartment-style campus residences with four single bedrooms, two bathrooms, shared living / dining area and kitchen. Campus features wooded walking trails and freshwater lake.
Meals and Lodgings
   Southwestern Oregon Community College
  Coos Bay, OR 6 nights
 Southwestern Oregon Community College
Type: Campus/Dorm
  Description: Southwestern Oregon Community College is a dry campus, no alcohol is allowed in housing. The accommodations we offer are apartment-style college housing. Each apartment has three to four private bedrooms with two private bathrooms (shower/tub and toilet) at opposite ends of the apartment and double-sink vanities. (Hangers are not provided.) A common living room, dining room and kitchen with full-size stove and refrigerator are provided. The apartments are located on a freshwater lake with easy access to wooded walking trails.
  Contact info: 1988 Newmark Street
Coos Bay, OR 97420 USA
phone: 541-888-7311
web: www.socc.edu/housing/pgs/apartments/index.shtml
  Room amenities: Each bedroom has one twin bed, lamp, and alarm clock. A phone is provided in the apartment. Local calls are free. Complimentary coffee/tea service included. No hangers are provided and there are no microwave.
  Facility amenities: Computer lab with Internet. Large screen TV in "clubhouse" Laundry facilities
  Smoking allowed: No
  Bathroom: Each apartment has two bathrooms which have a shower/tub and toilet. The apartment also features two double-sink vanities.
  Additional nights prior: $48.00 for two, $34.00 for one Additional nights are subject to availability
  Check in time: 2:00 PM
  Additional nights after: $48.00 for two, $34.00 for one Additional nights are subject to availability
  Check out time: 11:00 AM


Travel Details
  Start of Program:
Registration: 2-5pm at the Lighthouse Depot You will be staying at Southwestern Oregon Community College that night.
  End of Program:
After breakfast from 9-11am You will be staying at Southwestern Oregon Community College the night before.
  Required documents:
The Road Scholar Health & Safety Form is required. Grandparents will receive documents and waivers approximately one month before the start of the program. It is the grandparent's responsibility to return the children's waiver form (to be signed by the legal guardian of the child).
  Parking availability:
Parking on campus is free
Transportation
To Start of Program
  Location:  Coos Bay, OR
  Nearest city or town:  Charleston, OR
  Nearest highway: 101
  Nearest airport:  North Bend Municipal Airport (OTH)
  From End of Program
  Location: Coos Bay, OR
    (Additional transportation information same as above)
Travel Details
 

EUG

 

From Airport

 
 

Service:

 

Commercial Van/Shuttle
Porter Stage Lines
phone: 541-269-7183
Advanced Reservations Required

 

Per Person/One Way:

 

Contact Porter Stage Lines
Prices are subject to change.
 

Travel Time:

 

approx. 2 Hours 25 Minutes 
 

Distance:

 

107 Miles
   

Porter Stage Lines (PSL) does not operate on Saturdays, and there is a limited schedule Sunday-Friday. Alternative to PSL is a car rental.
 

OTH

 

From Airport

 
 

Service:

 

Taxi
Yellow Cab
phone: 541-267-3111

 

Per Person/One Way:

 

$7.00 for taxi from the airport to Lighthouse Depot on campus
Prices are subject to change.
 

Travel Time:

 

24 hours a day 
 

Distance:

 

2.6 miles
   

Call Taxi after arrival. Ask driver to take you to the Lighthouse Depot-located in student housing at Southwestern Oregon Community College. Cost is $7.00 one way
 
Driving Directions
  San Francisco, California Go northbound on Interstate-5 past Grants Pass, OR. Take Exit 112 for Coos Bay. Proceed west into Winston and turn left at the first stop light, following signs to Coos Bay. Stay on Highway 42 until it merges with Highway 101 northbound and proceed through downtown Coos Bay. Turn left at Newmark Avenue one block before the Mill Casino. After going up a very steep hill, Newmark splits into two lanes. You will want to get into the right lane in order to continue going forward. After crossing Sherman St., get into the left lane. About a block after Broadway, get back into the right lane. You will see a sign for Southwestern Oregon Community College on your right and a Walmart on your left. Instead, continue past the traffic light and turn right at the next street (SWOCC Way) -- Staples will be on your left. Continue for several yards and then turn left into an apartment complex. The Lighthouse Depot will be on your left.
  Seattle, Washington Go southbound on Interstate-5 past Eugene, OR. Take Exit 162 (Highway 38) and proceed west through Drain, following signs to Coos Bay. In Reedsport, turn left onto Highway 101 and proceed south to Coos Bay.* After entering North Bend until you see the Mill Casino on your left. Turn right onto Newmark Ave. After going up a very steep hill, Newmark splits into two lanes. You will want to get into the right lane in order to continue going forward. After crossing Sherman St., get into the left lane. About a block after Broadway, get back into the right lane. You will see a sign for Southwestern Oregon Community College on your right and a Walmart on your left. Instead, continue past the traffic light and turn right at the next street (SWOCC Way) -- Staples will be on your left. Continue for several yards and then turn left into an apartment complex. The Lighthouse Depot will be on your left. *GPS/Navigational Devices might offer this alternate route: As you drive south on Highway 101, turn right onto Virginia Ave. Go to the left lane and after 0.8 miles, turn left onto Broadway St. Stay right on Broadway, and go right when the road forks to merge into Newmark Ave.
The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.


Daily Schedule

Day 1: Arrival & Check-in, Welcome & Introductions, Orientation, Southern Oregon Coast Food History
(Saturday, July 27)
   
 Arrive To: CHECK-IN: At Lighthouse Depot from 2:00pm-5:30pm.

After you receive your room assignment, you will also get an arrival packet containing your name tag(s), up-to-date schedule, and other important information we will review during orientation this evening.

The daily schedule that follows is an outline of what has been planned. Please be aware that program activities and scheduled times could change due to weather and other local circumstances. In the event of changes, we will alert you as quickly as possible.

 Dinner: Dinner is a buffet in the Empire Café (dining hall) with a variety of choices. Grandparents are responsible for supervising their grandchildren in their selections.

The college food service is supervised by the Oregon Coast Culinary Institute (OCCI) and offers opportunities for OCCI students to work under the direction of industry professionals who produce tasty and healthful meals made from scratch everyday.

 Evening: WELCOME & INTRODUCTIONS: Meet the program staff and begin getting to know your fellow participants and culinary adventurers.

ORIENTATION: We will have an informative overview of the program including a review of the updated daily schedule, responsibilities, safety guidelines, emergency procedures, your gear, and answer any questions you may have.

PRESENTATION: Learn about food history along the Southern Oregon Coast going all the way back to ancient Native Americans.
   
Accommodations: Southwestern Oregon Community College
Meals Included: Dinner

Day 2: Rock Fishing, Cooking & Cleaning Your Catch, Cooking Demonstration, Enjoy Your Fresh Caught Fish Dinner
(Sunday, July 28)
   
 Breakfast: Breakfast in the Empire Cafe, on campus.
 Morning: FISHING FIELD TRIP: Fishing Along the Beautiful Oregon Coast. We will board a 20-person capacity fishing boat with a comfortable cabin, staffed by an experienced and helpful crew. We will spend the morning cruising in waters 60-200 feet deep and from 1 to 2.5 miles offshore. Everyone will be fishing for Blue Rock Fish, Black Rock Fish, Cabazone, Quill Back, Tiger Rock, Yellow Tail, Vermilion, China Rock, and Ling Cod. You will also have opportunities to see kelp pads, reefs, pinnacles, dolphins, porpoises, sea lions, sea birds, and a commercial port.
 Lunch: Returning to land, we will have lunch back on campus.
 Afternoon: HANDS ON COOKING DEMONSTRATION: Experienced chefs of the Oregon Coast Culinary Institute will lead a cooking demonstration where the pros will show “grands” how to prepare fresh fish for a delicious menu. After the demonstration, we will clean the fish we caught and prepare salt-encrusted filets under expert guidance.
 Dinner: Dine on the delicious fish dinner you helped prepare.
 Evening: INFORMAL TIME: Spend the rest of the evening continuing to make new friends and talking about what you enjoyed most out on the water this morning. Get ready for another full day tomorrow with an early start!
   
Accommodations: Southwestern Oregon Community College
Meals Included: Breakfast, Lunch, Dinner

Day 3: Winchester Bay Field Trip to Catch Salmon & Crab, Cooking Demonstration, Enjoying Your Fruits of the Sea
(Monday, July 29)
   
 Breakfast: Breakfast in the Empire Cafe, on campus.
 Morning: FIELD TRIP: We will have an early departure for Winchester Bay/Salmon Harbor at the mouth of the Umpqua River. At the dock, we will divide into small groups and hop aboard fully outfitted fishing boats that provide cozy seating for 4-6 people, all equipment provided. The field trip leaders are professional fishing guides who have worked along the Oregon Coast for many years. We will have opportunities to catch salmon and crab as we fish from a 1-5 mile radius from the mouth of the Umpqua River.
 Lunch: We will return to land for a picnic lunch along a lake.
 Afternoon: HANDS ON COOKING DEMONSTRATION: An OCCI chef will demonstrate methods of preparing the morning’s catch of salmon and crab. In addition to the entrée, grandparent-grandchild teams will learn how to prepare appropriate side dishes to accompany this delicious meal.
 Dinner: Dinner features the salmon and crab you caught this morning and helped to prepare. Enjoy!
 Evening: PRESENTATION: The Oregon Dungeness Crab Commission will lead a presentation about the Dungeness Crab and the Oregon Fishing Industry. INFORMAL TIME: Spend time with your new friends and share your favorite highlights. It's been a busy day and you may want to make an early night of it. Get a good night's sleep for a day in the field.
   
Accommodations: Southwestern Oregon Community College
Meals Included: Breakfast, Lunch, Dinner

Day 4: Blueberries! Pick Them & Learn to Make Jam & Pie
(Tuesday, July 30)
   
 Breakfast: Breakfast in the Empire Cafe, on campus.
 Morning: FIELD TRIP: Blueberries! Blueberries are not just tasty, they are big business in Oregon. In 2011, more than 300 growers harvested more than 65 million pounds. Blueberries contain a load of vitamins and minerals and have all sorts of health benefits.

We will travel to a farm in the Fairview mountain valley of Coquille, explore the farm and learn which berries to pick by color and the best gathering techniques. Then spend a beautiful summer morning picking delicious Southern Oregon Blueberries. You can eat berries as you pick them, but be sure to save as much as you can for this afternoon’s demonstration.

 Lunch: Enjoy a picnic lunch.
 Afternoon: HANDS ON COOKING DEMONSTRATION: Back on campus, we will learn about jams and make jams you can take home to enjoy with family and friends. In addition to making jams, tonight’s menu calls for homemade berry pies for dessert. As OCCI's chef's will have fun demonstrating how to prepare oysters.
 Dinner: Top off dinner with some of the scrumptious blueberry pies you helped to make.
 Evening: INFORMAL TIME: What did you have the most fun doing today?
   
Accommodations: Southwestern Oregon Community College
Meals Included: Breakfast, Lunch, Dinner

Day 5: Farmers Market, Ecological Farming, Cooking Demonstration Featuring Local Produce
(Wednesday, July 31)
   
 Breakfast: Breakfast in the Empire Cafe, on campus.
 Morning: FIELD TRIP: Farmers Market. This local institution is popular with visitors as well as residents. Local growers from farms in the surrounding areas offer seasonal produce as well as honey, baked goods, berries, and wares from May until late October. Meet vendors and members of the community as you look for ingredients for your dinner salads.
 Lunch: Lunch
 Afternoon: FIELD TRIP: Ecological Farming. We’ll go to a family farm on the banks of Floras Creek near Langlois that produces more than 100 varieties of vegetables, berries and fruit for local restaurants, grocery stores, food banks, a community-supported agriculture program, and the farm’s own stand. We will meet the owners who will share their passion about ecological farming practices and learn how they use cover crops, compost, and crop rotations instead of synthetic fertilizers and sprays. You may be amazed that they do most of the work by hand to raise apples, tomatoes, peppers, cucumbers, basil, asparagus, summer squash, and more. Here you can pick raspberries, strawberries, and vegetables to enhance the dishes for tonight’s menu.

Returning to campus, OCCCI's chef will demonstrate the various uses of the greens and berries you picked and will demonstrate how to use them to add flavor to your dishes.

 Dinner: Enjoy the fruits of your labors and more!
 Evening: INFORMAL TIME: By now you've gotten into the rhythm of Southern Oregon, a very special place.
   
Accommodations: Southwestern Oregon Community College
Meals Included: Breakfast, Lunch, Dinner

Day 6: Organic Gardening, Road Scholar "Oregon Chef" Competition, Dune Buggy Excursion, Farewell Dinner
(Thursday, August 1)
   
 Breakfast: Breakfast in the Empire Cafe, on campus.
 Morning: FIELD TRIP: Explore OCCI’s organic garden that was constructed in 2010 and now supplies fresh produce for the Oregon Coast Culinary Institute and SWOCC Dining Services.

HANDS ON: “Oregon Chef” Competition. Test your skills in a friendly competition. Each grandparent-grandchild team will be given a basket of foods used in menus during the week to create a three-course meal. The dishes will be presented to three judges, who will announce the first-ever Road Scholar “Oregon Chef”!

 Lunch: Each team's delicious dishes will be their lunch .
 Afternoon: EXCURSION: Dune Buggy Ride. Relax after the competition with a scenic Oregon big dune buggy ride that covers up to 10 miles of shifting, rolling sand dunes.
 Dinner: Farewell Dinner/Dessert in the OCCI Lobby.
 Evening: INFORMAL TIME: The program is coming to an end, so enjoy this last evening in the company of new friends and, of course, "grands"!
   
Accommodations: Southwestern Oregon Community College
Meals Included: Breakfast, Lunch, Dinner

Day 7: Program Concludes. Safe Travels!
(Friday, August 2)
   
 Breakfast: Breakfast in the Empire Cafe, on campus.
 Morning: The program concludes after breakfast.

For your convenience, check-out from Lighthouse Depot will be 9:00am-11:00am.

We hope you have enjoyed this exciting new program and will return for other rewarding Road Scholar learning adventures in the future. Best wishes for all your journeys!
   
Meals Included: Breakfast
Important information about your itinerary: Every effort has been made to ensure the accuracy and completeness of the information featured on this website. Itineraries are based on our best information at this time. Circumstances beyond our control may require us to adjust itineraries or other details. We regret any inconvenience this may cause and appreciate your understanding. Information will be sent to you from your Program Provider approximately three weeks prior to the program start date. The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.


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