A social organization responsive to the interests of its members and to the local community through a variety of activities
Culinary Arts
Chair: Viki Brown – 541-944-8062
The world of culinary arts is about sharing and enjoying the common experience of food preparation and scrumptious meals.
The Culinary Arts interest group explores many facets of the food world. This group provides an opportunity to learn, to create, and to inspire.
In the past we have considered the history of food, food preparation styles, food sources, the variety of dishes and foods from different cultures and the skills that food preparers use to create special dishes.
We explore the world of foods in three different ways:
- Food exploration events that are hands on demonstration events. Examples would be making tamales, or crapes or pasta.
- Food exploration events that are research based to a specific topic such as the history of teas, or salt.
- A dining experience using the recipes of a distinguished Chef /cook book author who has made a notable contribution to the culinary arts field.
Steps needed to host an event:
- Choose your topic, decide what presentation style to use, invite a co-host to assist.
- Select a date (2nd Thursday, even months), a time and place.
- Work out details with the co-host such as who accepts the RSVP’s, who makes the handouts, etc.
- Consider the space/facilities needed for your presentation. If a cost is for your event is involved, include the amount in the email notice.
- Send an informational email invitation to EPWC members who are interested in the Culinary Arts events. Include a cut-off date and a request for an RSVP .
- Send event information to Betsy Hase so she can prepare a clipboard sign-up page for the luncheon.
- Take several photos during your event that can be sent, with the event write-up, to EPWC web page.
June 2019 “Dishes up Oregon”
This was the first time that Culinary Arts hosted a lunch at two different homes to accomodate our growing group numbers. The menu was identical at each lunch and eleven people attended at each home. Janice Kabel and Jackie O’Neil co-hosted at Janice’s home and Viki Brown and Linda Haynsworth-Kruger co-hosted at Viki’s home. Several… Read More.
Middle Eastern Feast Enjoyed at April Culinary Arts Lunch
15 members gathered at the home of Pat Wittman to explore the exotic delight of middle eastern cooking. Ashley Jensen served as co-hostess and provided the commentary as each dish was introduced. From hummus to saffron rice pudding, we sampled dishes for every meal course from recipes which had been carefully selected by Pat and… Read More.
February 2019 Culinary Arts Group Celebrates Isabel’s Cantina
17 creative women joined in a festive celebration of the bold and varied flavors of Latin food at the Culinary Arts lunch held at Viki Brown's home on Feb. 7 which was decorated with bright Latin colors. Sue Tschohl served as co-hostess. The women who attended each prepared a recipe for a part of the… Read More.
Culinary Arts Planning Meeting
The Culinary Arts group will hold their 2019 planning meeting on Thursday, Dec. 13, 2018 at the home of Viki Brown. Anyone interested should plan to attend.
October 2018 Culinary Arts Group Explores Appetizers
Fourteen members gathered together at the home of Gerene Leffingwell to share a wide variety of appetizers that each guest prepared at home and brought to share with the group. As we enjoyed sampling the many dishes, each cook described the ingredients and preparation methods for her recipe. Yummy appetizers from "Thai Turkey and Brown… Read More.
August, 2018 Culinary Arts luncheon features “fresh food”
13 wonderful home cooks gathered at the home of Carolyn Hein on Aug. 9 to share and sample a variety of dishes featuring fresh food products available in the Rogue Valley. Jan Griffin served as our gracious co-hostess. Brilliant red raspberries and strawberries topping a dark green spinach salad and an array of colorful vegetables… Read More.
June Culinary Arts is a “Saucy” lunch
Eleven ladies met at the home of Janice Kabel to share foods prepared from recipes selected from "America's Test Kitchen: Just Add Sauce": cookbook. Co-hostesses Joan Devlin and Janice Kabel selected recipes to cover all meal courses from appetizers through desserts and each guest brought the dish that they had prepared at home from their… Read More.
Culinary Arts Group Explores Slow Cooker and Pressure Cooker Recipes at April Event
A group of 12 ladies gathered at the home of Virginia Felker to sample dishes prepared in either a slow cooker or a pressure cooker. Maxine Williams served as co-hostess. Each participant prepared a dish at home to share with the group based on a recipe selected by Virginia and Maxine. All meal course were… Read More.
February Culinary Arts Sushi Production Party
12 brave women gathered at the home of Viki Brown on Thursday, Feb. 8, 2018 to prepare ingredients for and construct three types of sushi rolls (all cooked seafood, meat), two side dishes, three dipping sauces and green tea ice cream and fresh oranges in plum wine for dessert. Two types of Japanese tea made… Read More.
Culinary Arts Group Samples the Cuisine of Greece for June Event
On a rainy summer day, the Culinary Arts group gathered at the home of Maxine Williams to discuss and sample a variety of recipes from the cookbook: "How to Roast a Lamb: New Greek Classic Cooking" authored by Michael Psilakis. Michael creates his recipes utilizing as many fresh ingredients as are available producing dishes which… Read More.
New Members
Marie Kane
Paula Byrd
Christiane Thaxton
Dianne Cavallo
Kathy McBride
Kathy Ferris