Food & Drink❯Cooking Classes

Greece’s Galan Trio performs at Pacific University as part of their Kinesis tour, bringing a program of American composers hailing from the West Coast, including Pacific University faculty member Ryan Francis. Their appearance is underwritten by the Elise Elliot Trust and is presented under the auspices of Greece’s Ministry of Culture.

”Kinesis” is Galan Trio’s attempt to explore the music of contemporary American composers
by bringing their works together in an original, multifaceted concert program. The project
draws from collaboration between Galan Trio and professors of composition from select
U.S. universities, and from the notion of “Kinesis.” Kinesis is an undirected movement of a
cell, organism, or part, in response to an external stimulus. In Greek, Kinesis means
movement, motion. Motion is a fundamental characteristic of all living beings; motion is
what all musicians worldwide have desired during the last couple of years; motion alludes to
continuity, and it’s a promise for the future of “Kinesis” itself.

Ticket Prices: $21 general admission. Free for Pacific students, faculty and staff. Online ticket sales only. Purchase tickets at https://www.pacificu.edu/musictickets.

Hailing from Germany, the three Schumann brothers have been playing together since childhood. Together with their violist colleague, Matthew McDowell, they communicate with an openness and curiosity that has gained them a reputation as one of the most exciting string quartets performing today.

WOLF Italian Serenade MOZART Quartet in G Major, K. 73f IVES Quartet No. 2 BRAHMS Quartet in A minor, Op. 51, No. 2

The Vancouver Symphony Orchestra presents “Back to the Movies” with live accompaniment to the 1926 high seas adventure film, “The Black Pirate,” starring Douglas Fairbanks. Performances are 7-9 p.m. Nov. 19 at Skyview Concert Hall, 1300 N.W. 139th St., Vancouver, and 7-9 p.m. Nov. 20 at Joyce Garver Theater, 1500 N.E. Garfield St., Camas. Watch the film with a live score played by the orchestra’s chamber ensemble. Admission is $25. $10 student tickets are available at the door.

The Teen Table is a relaxed, hands-on cooking experience for teens who want to feel more comfortable in the kitchen, learn to cook for themselves, and spend time with other teens who enjoy good food.

Whether they’re brand new to cooking or already have some experience, we’ll focus on building practical skills and confidence. Rather than following strict recipes, teens will learn how to think like a home cook—how to make decisions, work with what they have, adjust as they go, and turn simple ingredients into food they’re excited to eat.

We’ll also cover meal planning, kitchen organization, time management, using ingredients thoughtfully, making adjustments, and cleaning up. Most importantly, teens will gain the confidence to cook without needing a recipe to tell them exactly what to do.

Every class ends with everyone sitting down together to enjoy what we’ve made—because cooking is more fun when it’s shared, and learning how to feed yourself well is a pretty great skill to have.

The goal is simple: to help teens feel at home in the kitchen, make food they enjoy, and learn how to take care of themselves through cooking.

November Menu:

• Herb Roasted Chicken

• Seasonal Vegetable Sides

December Menu:

• Veggie Chili

• Cornbread

What to expect:

• Price is per person and includes the class, all ingredients, and dinner.

• Each class is hands-on and centered around preparing a meal together. We’ll cook, talk, experiment, ask questions, make mistakes, and figure things out along the way. There’s no pressure to already know what you’re doing or to be a “chef”— just a welcoming space to learn at your own pace.

• Some food allergies and intolerances can be accommodated, but please note that we may cook with eggs, dairy, nuts, poultry, beef, pork, and fish. If you’re unsure whether the class will be a good fit for your dietary needs, please inquire before registering.

• This series is for kids aged 13-18

About our Instructor:

Chef Leta Merrill is the founder and Pasta Maia, a seasoned culinary instructor, and also a mom of teens. She loves cooking with families and teaching young cooks in a fun, hands-on environment. Inspired by the Cucina Povera philosophy of simple, resourceful cooking made with love, Leta brings old-world Italian warmth and a love of gathering around the table to every class.

"PORTLAND, OR — On Sunday, November 22, 2026, New York-based pianist, composer, and storyteller David Haney brings the world premiere of The Waters of Non-Existence: Vishnu to Portland, Oregon — an immersive concert work for piano, bass clarinet, bass, and spoken narration. The performance takes place at Augustana Lutheran Church at 4:00 PM and features two of Portland's most celebrated creative musicians: multi-reed master Ike Levin on bass clarinet and bassist Shao Way Wu. The Waters of Non-Existence: Vishnu draws on three ancient Vedic stories of the Hindu god Vishnu — the Preserver, the Dreamer of Worlds, the God who enters human life in moments of cosmic need — and reimagines them within a contemporary New York City setting. The result is an evening of music and mythology that contemplates what it means for the divine to live among us: in the streets, in the subways, in the silences between notes. The concert is drawn from Haney's new album, The Waters of Non-Existence, released in June 2026 on Ravello Records / PARMA Recordings — a work that has earned national press attention and critical praise since its release."

Portland Sage Singers are excited to light up your holiday season before the rush. With concerts at the end of November, we get to add Thanksgiving to the expected December holiday highlights. Gratitude will take center stage. This show has every ingredient needed to brighten your spirits. The 100+ member chorus will fill the stage with delight and palpable joy. It will be like putting on a well-worn robe with a brand-new pair of slippers. You’ll be warmed by familiar songs and wowed by the new ones. The chorus will be accompanied by the amazing Synergy String Quartet and our own Sage Ringers bell choir. As has become a calling card for Portland Sage Singers, the evening will be filled with surprises, humor, and some dancing. Help us turn the lights on for the entire holiday season.

DATE: November 22 at 7:30pm, November 23 at 7:30pm

Thanksgiving is just around the corner, and we’re helping you get ready. Join us at Yamhill Valley Vineyards for a weekend of holiday inspiration, special wines, and a few things to make your celebrations extra memorable.

Saturday, November 21st at 11am: Truffle Class - Chef Norma Buchholz will lead you through preparing, rolling, and decorating your own chocolate and pumpkin truffles. Perfect for bringing to your Thanksgiving festivities as they keep for up to two weeks!
$50/person, $30/person for Wine Club Members.

All weekend long - Shop large-format wines at special prices, stock up on your holiday favorites, and sample our jams, mustard, and vinegar for thoughtful gifts and additions to your Thanksgiving table. We’ll also have recipes to inspire your holiday menu and wine specials to help you get a head start on stocking the cellar.

Stop by, find something delicious, and get ready to gather. Your Thanksgiving starts here!

Friday, November 6, 2026
6:00-8:30pm
with Elsy

Why Do Haitians Eat Pumpkin Soup (Soup Joumou)?

Soup Joumou is much more than a delicious Haitian pumpkin soup. It is a powerful symbol of freedom.

During the colonial era in Saint-Domingue, now Haiti, enslaved Haitians prepared elaborate foods for their French colonizers while living under a brutal system of slavery that denied them freedom and dignity. Soup Joumou was one of the dishes the slaves were not permitted to enjoy.

After Haitians defeated the French and declared their independence in 1804, this pumpkin soup (Soup Joumou) became a symbol of their newly won freedom. Today, Haitians around the world continue the tradition of eating Soup Joumou on January 1st to celebrate Haiti’s Independence Day and honor the courage, resilience, and freedom of their ancestors.

In this hands-on class, we’ll explore the history and cultural significance of Soup Joumou while learning different ways to prepare this delicious Haitian soup.

We’ll also make French baguette and Haitian bread from scratch to enjoy alongside our Soup Joumou.

• Students may choose to use beef in their Soup Joumou or keep it vegan.

• Registration for this class will close on Wednesday, November 4 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Get ready for a celebration of two of the most iconic acts in music history. Experience Queen's legendary rock anthems and ABBA's irresistible pop classics, including “Bohemian Rhapsody”, “Dancing Queen,” and more, in a unique Candlelight concert. This concert experience is a tribute. It is not associated with, endorsed by or sponsored by the artist, their heirs or their official representatives.

Performed by the Listeso String Quartet

Join Middleground Farms for a hands-on evening exploring everything that goes into making great tamales, from preparing tender, flavorful masa to creating delicious fillings and sauces from scratch. In this class, you’ll explore the spices, chiles and cooking techniques that give each variation its distinctive character, then get hands-on filling, wrapping and steaming your creations.

Monday, November 2, 2026
6:00-9:00pm
with Katie

Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!

• The materials for this class session are all vegan-friendly, nut-free and gluten-free.

• Registration for this class will close on Saturday, October 31 at 5pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Hillsboro Overture Strings
Hillsboro Interlude Strings
Hillsboro Chamber Strings
Hillsboro Camerata

Join Chef Zach for an evening of crafting Chapathi and Paratha, two beloved traditional Indian flatbreads. These unleavened breads are flaky, buttery, and perfect for pairing with curries, dipping into hot chai, or even enjoying as a meal on their own when filled. In this class, we'll learn to make a single dough and transform it into both chapathi and paratha, with the paratha filled with flavorful curried potatoes. Dipping sauces covered too!

What to expect:

• Class will include all instruction, tools, recipes and ingredients.

• There will be some demo, and some time for hands-on cooking.

• Wine & beer available for purchase during class.

• Our breads will contain wheat flour, oil, butte and chili. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

About our Instructor:

Zach Goldman came up in New York City kitchens, working from dishwasher to chef. Looking for more out of life, he sold everything and wandered the US on a motorcycle. He landed in Portland - because it's wonderful - and he likes foraging for Oregon Chanterelle mushrooms. Besides cooking at Cookshop, he teaches private cooking lessons, consults on home kitchen renovations, and works in wineries in the Willamette Valley. He lives in Northeast with his partner, Kayleigh, and their cat, Bren.

Join us at Natalie’s Estate Winery for the second stop in our Around the World Appetizer Cooking Series!

Spend a relaxed Sunday afternoon cooking, sipping, and dining as Amy Civica, The Kitchen Fairy, guides you through preparing three delicious Argentinian-inspired appetizers.

ON THE MENU

Provoleta
Warm, grilled provolone seasoned with oregano, garlic, chile, and fresh herbs, served with crusty bread. Paired with this appetizer is the 2024 Whole Cluster Pinot Noir.

Argentine Beef Empanadas
Handmade golden pastries filled with seasoned beef, onions, peppers, olives, and traditional Argentine spices. Paired with this appetizer is the 2023 "Elephant Mountain" Syrah.

Chimichurri with Meat
Savory grilled meat served with Argentina’s classic fresh and vibrant chimichurri sauce. Paired with this appetizer is the 2022 Meritage.

COOK, TASTE & SIP

After cooking, sit back and enjoy the appetizers you've created, each thoughtfully paired with handcrafted Natalie’s Estate wines.

Discover how the right wine pairing can enhance and transform the flavors of each dish while you cook, taste, sip, and dine!

A GIFT FOR YOU!

Attend any 2 classes of our Around the World Appetizer Cooking Series and receive 1 complimentary bottle of Natalie's Estate wine featured in the class.
Additional upcoming classes are foods from Morocco and France.

EVENT DETAILS

Sunday, November 15, 2026
2:00 PM–4:30 PM

Natalie’s Estate Winery
16825 NE Chehalem Dr.
Newberg, OR 97132

$79 Cellar Club Members
$89 General Admission
Please book early as the seats are limited! Thank you!

The holidays may still be a few weeks away, but the best baking traditions are worth starting early! If you fill tins with homemade cookies, love bringing something sweet to a holiday gathering, or dream of giving beautiful gifts from your own kitchen, this class is for you.

Tired of eating sad desk lunches and pretending instant noodles are “a vibe”? Join Chef Jimmy for “Learn Sushi-Making Basics”, a hands-on cooking class through Classpop! where you’ll learn how to make something delicious without Googling “easy dinner ideas” mid-meltdown.

What’s Included:

• A fun, hands-on 2-hour cooking class led by a talented local chef.
• An authentic experience hosted at a local public brewery, distillery, craft beer bar or wine bar.
• All ingredients and cooking tools provided.
• Expert instruction, tips and chef secrets you’ll use daily.
• A full meal you cooked yourself (yes, you!)
• A recipe you’ll want to brag about in the group chat.

What to Expect:

• Step-by-step guidance from a talented chef who makes it make sense.
• A fun, beginner-friendly class where no one judges your knife skills.
• Tasting, laughing and leveling up your kitchen game.
• Ideal for: a solo outing, date night, girls’ night or group fun.

What to Know Before You Go

• Comfortable, casual clothing is recommended for this hands-on experience.
• 21 + years old to attend the class.
• ⏰ Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.
• Enjoy a selection of beverages available for purchase on-site.

Nivardo ⭐⭐⭐⭐⭐

Loved every minute of it. Jimmy went over every step clearly and answered everyone’s questions. The food was very tasty! Thank you again.

Cheryl ⭐⭐⭐⭐⭐

Chef Jimmy did a great job with our class. He answered all our questions and it was a fun time.

JeffreyCharles ⭐⭐⭐⭐⭐

An excellent class all around. Chef Jimmy was prepared and led us through the steps giving valuable tips along the way. All in all an enjoyable afternoon.

Whether you’re in it for date night, a fun night out with friends or just here to finally learn how to cook something that’s not dry, this cooking class is the perfect fit!

Book now!

For additional information and dates visit Learn Sushi-Making Basics

Come join Blueprint for a trip into two worlds: distinguished masterpieces and Disney!Featuring Topaz ensemble, the first half includes both classic and modern classical standards, including…• Purcell’s Hear My P

Acclaimed Athens-based chamber ensemble Galan Trio visits Lewis & Clark College as part of their US tour for a performance on Friday, November 6, 2026 at 7:30pm in Agnes Flanagan Chapel.

How do you celebrate the birthday of Adolphe Sax? With plenty of saxophones, of course!

Join the PSU Saxophone Studio for a spirited evening honoring the saxophone’s inventor. Featuring a saxophone octet, two quartets and student soloists, this celebration explores a variety of musical styles—from the lyrical to the lively—with plenty of saxophone personality.

Bring your friends, bring your family and help us celebrate the man who started it all!

Learn more about Portland State University's bands.

The Vancouver Symphony Orchestra presents “Back to the Movies” with live accompaniment to the 1926 high seas adventure film, “The Black Pirate,” starring Douglas Fairbanks. Performances are 7-9 p.m. Nov. 19 at Skyview Concert Hall, 1300 N.W. 139th St., Vancouver, and 7-9 p.m. Nov. 20 at Joyce Garver Theater, 1500 N.E. Garfield St., Camas. Watch the film with a live score played by the orchestra’s chamber ensemble. Admission is $25. $10 student tickets are available at the door.

Compartiremos nuestras recetas favoritas y hablaremos sobre la historia del maíz en las culturas indígenas de América, así como los beneficios para la salud del método tradicional de procesamiento del maíz, la nixtimalización. Este evento es de cupo limitado y requiere inscripción previa. La inscripción se abre el 10/24 a las 10:00 am.

Join Chef Fabi for a fun and hands on Empanada Class. Whether you're a beginner or a pro, this in-person class is perfect for anyone who wants to learn the art of making delicious empanadas. Chef Fabi will guide you with a step-by-step hands on process of preparing the dough, making the filling and salsa, and folding these mouthwatering treats. Become a pro and share these treats with your friends and family!

What to expect:

• Class will include all instruction, tools, recipes and ingredients.

• There will be some demo, and lots of time for hands-on cooking.

• Sampling what you made at the end of class or taking home leftovers. Be sure to bring tupperware!

• This class is dairy free friendly and gluten free friendly.

• Wine and beer available for purchase during class.

• Please purchase a ticket for each person attending. Kids 12 and up are welcome to attend with an adult.

About our Instructor:

Chef Fabi has been teaching cooking classes for over 10 years in the Portland area and calls Cookshop in SE home. She attended culinary school 12 years ago and has worked in many kitchens since but found her love of being a cooking instructor along the way. She studied a variety of savory and sweet cuisines while in culinary school, including Asian cuisine and baking and pastry! Chef Fabi was born in Mexico to a Mexican and Spanish family and learned how to cook from her Mama, Fabiola. She now shares her families recipes in all of her cooking classes with you!

Experience the spirit of Bake-Off without the pressure! Spark your creativity, expand your knowledge of classic desserts and craft your own signature recipe. Practice baking between classes. Great for home bakers.

Join the conversation and find new books to read with a bit of flavor! We will be reading books together and then have a cooking activity that ties in with our title.

For ages 5–9

Laminated dough includes many pastry shop favorites: croissants, danish, and puff pastry. In this class, we’ll focus on the items from the first two categories, making yeasted, layered, delicious baked goods that always seem daunting to the average home cook. Learn to all the fundamentals to creating these amazing pastries at home!

What to expect:

• Class includes all ingredients, recipes, tools and instruction.

• Instruction via some demo and some hands-on cooking.

• Our recipes will include wheat flour, dairy, sugar, and eggs.

• Plenty of sampling, plus recipes to take home.

About our Instructor

A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

Cheesy Onion Bread, Mac & Cheese, Cheese Fondue, Broccoli Cheddar Soup

• Sat, Nov 21 2026, 10:00 am – 12:00 pm

Availability: 7 in stock

$50.00

Availability: 7 in stock

An evening of chamber music featuring Hamilton Cheifetz, Julia H. Lee, and guest artists performing works by Beethoven, Schubert, and Schumann. This event supports PSU’s String Ensemble Community Outreach program, which arranges student performances at prisons and retirement communities.

This concert includes one intermission.

Hailing from Germany, the three Schumann brothers have been playing together since childhood. Together with their violist colleague they communicate with an openness and curiosity that has gained them a reputation as one of the most exciting string quartets performing today.

Program: Monday, November 9
WOLF Italian Serenade
MOZART Quartet in G Major, K. 73f
IVES Quartet No. 2
BRAHMS Quartet in A minor, Op. 51, No. 2

Program: Tuesday, November 10
HAYDN Quartet No. 67 in F Major, Op. 77, No. 2
Samuel BARBER Quartet in B minor, Op. 11
TCHAIKOVSKY Quartet No. 1 in D Major, Op. 11

For more information and to purchase tickets, please visit focm.org.

Portland Sage Singers are excited to light up your holiday season before the rush. With concerts at the end of November, we get to add Thanksgiving to the expected December holiday highlights. Gratitude will take center stage. This show has every ingredient needed to brighten your spirits. The 100+ member chorus will fill the stage with delight and palpable joy. It will be like putting on a well-worn robe with a brand-new pair of slippers. You’ll be warmed by familiar songs and wowed by the new ones. The chorus will be accompanied by the amazing Synergy String Quartet and our own Sage Ringers bell choir. As has become a calling card for Portland Sage Singers, the evening will be filled with surprises, humor, and some dancing. Help us turn the lights on for the entire holiday season.

Join Middleground Farms for a festive evening on the farm as they celebrate the art of holiday entertaining with an inspired collection of beautiful, delicious appetizers. They’ll share the secrets to creating impressive little bites, balancing bold flavors and adding those special finishing touches that make party food feel extraordinary. Along the way, you’ll explore clever make-ahead strategies, easy entertaining shortcuts and a few chef techniques that will have you feeling like a pro at your next gathering.

Experience the bold flavors and timeless traditions of Middle Eastern cooking in this hands-on class. We'll start with smoky baba ganoush, a creamy roasted eggplant dip that's perfect for scooping up with fresh pita. Next, you'll prepare juicy, seared kafta seasoned with warm spices, and finish the evening with basbousa, a tender semolina cake soaked in fragrant citrus syrup.

Filled with vibrant herbs, warm spices, and fresh ingredients, this class is a delicious introduction to some of the region's most beloved dishes. Whether you're new to Middle Eastern cooking or looking to add fresh inspiration to your kitchen, you'll leave with recipes you'll want to make again and again.

Menu:

• Baba Ganoush

• Grilled Kafta with Tahini Sauce

• Basbousa (Semolina Cake with Citrus Syrup)

What to expect:

• Class will include all instruction, tools, recipes, and ingredients.

• There will be demo & hands-on cooking and instruction.

• Class will end with everyone enjoying their dish together (bring a container to take your left-overs).

• Our meal includes eggplant, beef, alliums, wheattomato, wheat, alliums, and dairy. Please contact us BEFORE registering if these items may be an issue.

• Beer & wine available for purchase.

• You will leave class with some new knowledge on cooking with the seasons and a new recipes to add to your cookbook!

About out Instructor:

Chef Marco is a New Jersey native and moved to Oregon in 2018. His father was a chef and culinary instructor at the Culinary Institute of America which meant Marco grew up in kitchens; cooking alongside him and learning everything he knows. He worked his way through the ranks in New York restaurants becoming versed in many cuisines. They opened and ran a restaurant together in NJ for several years before Marco went on to get his degree in agriculture. He’s passionate about food systems and worked on several farms in the Hood River area as well as in several restaurants in the Portland area including Cafe Olli. His farming background aids him in cooking with the seasons and he specializes in Italian food.

The Pyxis Quartet’s Portland School III continues an ongoing conversation about what it means to compose from this place. Featuring works by Tomas Svoboda, Charles Rose, Nicole Buetti, and Jennifer Wright, the program also marks the premiere of Habitat, a new short film by animator Zak Margolis and composer Nancy Ives – the first chapter of House of Scordatura’s Animated Oregon anthology. An evening about Portland’s creative inheritance, and where it’s headed.

Join PSU professor and violinist Tomás Cotik and pianist Shinmyung Rho for an evening celebrating some of the most captivating works in the French violin repertoire. The program features the elegance and imagination of Claude Debussy’s Violin Sonata, the lyrical charm of Lili Boulanger’s Nocturne and Cortège, the expressive intensity of Francis Poulenc’s Violin Sonata, and two beloved works by Maurice Ravel: the Violin Sonata No. 2 and the dazzling virtuoso showpiece Tzigane. Spanning the late Romantic and early modern eras, these works reveal the remarkable palette of colors, textures, and emotions that characterizes French music, showcasing its refinement, imagination, and brilliance.

Learn more about Portland State University School of Music & Theater's Strings area.

Learn practical pressure canning for meat and poultry in a hands-on class that makes meal planning easier with shelf-stable options. Participants gain the science and skills to safely preserve low-acid foods using research-based methods. The class covers essential equipment and reliable recipe resources, and includes a take-home jar of canned chicken made during the class. Examples of what pressure canning can preserve include chicken, meat, broth, and seafood such as tuna and salmon. The fee is $30 per person, or $50 for two people sharing take-home resources.

Thanksgiving is right around the corner, what better time to up your pie making game! Join Luca Ponti as he walks us through his go-to pie dough and shares all the tips needed to make delicious desserts for Thanksgiving and beyond. We’ll cover three delicious pies to add to your holiday repertoire.

What to expect:

• Pie instruction including demo on fillings, assembly of pie.

• Some hands-on time with pie dough.

• Pie sampling, plus recipes to take home.

• Each student will take home a shaped pie crust to finish filling and baking at home!

About our Instructor

A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

An evening of chamber music featuring Hamilton Cheifetz, Julia H. Lee, and guest artists performing works by Beethoven, Schubert, and Schumann. This event supports PSU’s String Ensemble Community Outreach program, which arranges student performances at prisons and retirement communities.

Hailing from Germany, the three Schumann brothers have been playing together since childhood. Together with their violist colleague they communicate with an openness and curiosity that has gained them a reputation as one of the most exciting string quartets performing today.

Program: Monday, November 9
WOLF Italian Serenade
MOZART Quartet in G Major, K. 73f
IVES Quartet No. 2
BRAHMS Quartet in A minor, Op. 51, No. 2

Program: Tuesday, November 10
HAYDN Quartet No. 67 in F Major, Op. 77, No. 2
Samuel BARBER Quartet in B minor, Op. 11
TCHAIKOVSKY Quartet No. 1 in D Major, Op. 11

For more information and to purchase tickets, please visit focm.org.

Join us for a cozy afternoon at Lenné Estate Winery as part of our Winery Workshop Series! Enjoy a glass of Lenné Estate wine while learning the art of creating a beautiful, bakery-worthy pie.

We'll guide you through simple techniques for making decorative pie crusts using methods such as molds and cookie cutters before you assemble your own pie to take home and bake. Whether you're an experienced baker or trying pie decorating for the first time, this hands-on class is the perfect way to sip, create, and celebrate the flavors of the season.

This is a reservation only class, so please book early and reserve your pie flavor.

Your ticket includes:

• One glass of Lenné Estate wine
• All pie decorating supplies and ingredients
• A prepared pie to decorate and take home to bake
• Step-by-step instruction and decorating tips

Workshop limited to 15 people.

The Winery Workshop Series is a ticketed event meant to celebrate the season and is different from our standard wine tastings. Minors are welcome when accompanied by an adult. Class sizes are limited, so reserve your spot early!

Tickets are available through our Tock page; Lenné club members please contact us directly to get your discounted price.

Join Nikki Arcé, of Camellia Vegan Patisserie, for an evening learning how to make French Macarons! These iconic cookies are naturally gluten free, light and airy, and in this class, they will also be egg & dairy free! Nikki will teach you all the tricks to a successful vegan macaron, and create several different flavor combos.

What to Expect:

• Registration fee includes all materials, ingredients, instruction and equipment.

• Students will work in small groups, with each student taking home a box of macarons at the end of class.

• Items made are gluten free, but we will include sugar, chickpeas, and almonds.

About our Instructor:

Nikki Arce is on a mission to elevate vegan pastries! After undergrad and graduate studies in Nutritional Science, Nikki has also studied pastry in culinary school, and recently copleted the Plant Based Pâtisserie diploma at Le Cordon Bleu London.

In May 2022, Nikki founded Camellia Patisserie, “Tea Pastry” in Latin, in efforts to bridge a new found love of pastry arts and tea culture. Camellia Pistrina, utilizes French pastry techniques with Asian flavors mixed with Pacific Northwest ingredients.

Doors 12:00pm | All Ages | Admission FREE ($25 suggested donation) Sonic Sanctuary, a six-hour performance of Morton Feldman’s String Quartet No. 2, presented by House of Scordatura and performed by the House of Scordatura String Quartet Benefiting: The Portland Immigrant Rights Coalition (PIRC) Format: Continuous performance, open seating, come-and-go House of Scordatura Brings Morton Feldman’s S