19786
Coos Bay
Cooking With Your Grandchild Along the Oregon Coast
Learn the meaning behind “farm to table” as you and your grandchild catch fish, pick blueberries and prepare your own culinary delights at the Oregon Coast Culinary Institute.
Rating (5)
Program No. 19786RJ
Length
6 days
Starts at
1,445
Getting There
See travel details and required documents

At a Glance

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 local farmers. 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!
Activity Level
Moderate
Hiking up to two miles over uneven terrain; walking along uneven and wet surfaces; standing for long periods of time.

Best of all, you'll ...

  • Catch fresh rock fish and crabs gathered straight from the ocean floor with the help of experts. Clean and prepare rock fish, crab and salmon!
  • 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 a Mystery Basket-style challenge, utilizing fresh local produce used throughout the week, join with your grandchild in competition to become the next “Oregon Chef.”

General Notes

Program is for grandchildren ages 8-12.
Featured Expert
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Del Clark
Del Clark is a former student of the Oregon Coast Culinary Institute on the campus of Southwestern Oregon Community College, where he earned honors for culinary student of the year. He has also worked at OCCI for the past two years leading groups, managing the school's dining room, cooking for private events, supervising the garden club and helping with recruiting. Del was also a successful business owner for 20 years in Eugene, Oregon, prior to moving to Coos to attend culinary school.
Del Clark
Suggested Reading List
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