Linn-Benton Community College

The 4th annual Chefs’ Show-Off cooking competition and food fair will be held Sunday, April 7, from 2 to 5 p.m. in the Linn-Benton Community College Commons dining hall, 6500 Pacific Blvd. SW, Albany. Cosponsored by Ten Rivers Food Web and LBCC Culinary Arts Department, this event showcases food and those who produce and process it from Benton, Linn and Lincoln counties. Taste samples from local chefs: Patti D’Eliseo, A Posto Personal Chef Services, Newport; Todd Ketterman, LBCC Culinary Arts instructor; J.C. Mersmann, Gathering Together Farm Restaurant, Philomath; and Mitch Rosenbaum, Mennonite Village, Albany. Chefs will be cooking using local ingredients and available to talk with guests about paring food with beer, wine, and cider. Admission includes sampling of products from local farms, restaurants, food businesses and LBCC Culinary Arts student creations during a Food Fair in the Commons dining room. Many of the products will be available for purchase.  The Food Fair shines ...

Culinary Arts student Seth Baker Second-year culinary arts student Seth Baker won the 8 th annual LBCC Culinary Arts Copper Chef competition, held April 25 in the college kitchen. The 25-year-old Independence resident won for his culinary creation of steamed clams with Madeira wine, onion, garlic and bacon confit; oven-fried salmon with red potatoes, roasted vegetables and red wine; and butter sauce.  The first-place prize included a copper Fondue pot, a jar of duck fat cooking oil, and a cookbook on sauces.  Baker’s competition included second-year culinary students Robert Bowers, Albany; Chris Faytinger, Corvallis; Eric Lemerande, Albany and Lawson Wakeman, Albany. The annual competition is open to second-year LBCC culinary students. This year’s list of ingredients included salmon, clams, mussels, potatoes, hazelnuts, and artichokes. Competitors could also use non-perishable ingredients, such as canned goods and wine. Several community...

The annual Fall Banquet at Linn-Benton Community College will be held on Friday, Nov. 4 at 6:30 p.m. in the college’s Commons cafeteria, second floor Calapooia Center, 6500 Pacific Blvd. SW, Albany. Presented by LBCC Culinary Arts students, the theme is “A Taste of Fall” for the annual prime rib dinner banquet, which includes fresh greens with cranberry-walnut garnish and bleu cheese dressing, sweet potato scallops with caramelized onion, broccolini with bacon and Parmesan, and a dessert of chocolate-hazelnut torte. Tickets are $20 per person and must be purchased in advance through the LBCC Culinary Arts Department located in the Calapooia Center, room CC-214, or by phone at 541-917-4385. The banquet is open seating. All proceeds support the LBCC Culinary Arts program. For more information, contact LBCC Culinary Arts at 541-917-4385.

Tickets are now on sale for the annual Linn-Benton Community College Winter Banquet presented by the LBCC Culinary Arts students. The banquet will be held on Friday, March 4, with two seating’s at 6:30 and 7 p.m., in the College Center Commons dining room. All dishes are prepared and served by LBCC’s culinary students. This year’s theme for the buffet-style banquet is “Take a Culinary Tour of the Iberian Peninsula,” including foods from Portugal, Spain and the Basque region. A sampling of the menu includes minted lamb meatballs, laquered pork ribs, Beira Alta roasted pork, wild boar stew, roasted chicken in sherry sauce, paella, white fish with olive and sofrito, and garlic roasted leg of lamb. Tickets are $21 per person and include the complete buffet and beverages. Tickets must be purchased in advance through the LBCC Culinary Arts Department located in the Calapooia Center, second floor room CC-214, or by phone at 541-917-4385. All proceeds go to support the LBCC Culinary Arts progr...