Classes

At Clementine’s we love to eat and we love to cook! Our cooking classes are fun and user freindly with the right balance of classic simple techniques that keeps the level of challenge fun and interesting. Seasonal menus are planned choosing from the freshest ingredients of the Northwest and incorporate our passion with food into elegant setting and artful presentation. You will enjoy great meals and wonderful wine tastings.

Class Schedule: Call us to learn about our upcoming classes, or check back soon to our web site, as we will be updating our classes regularily.We schedule classes on weekends or during the week for groups of 4 to 8 people. Classes are normally scheduled during March through June and October through December.

Cooking Class Policies: Classes at Clementine’s are packaged over 1 or 2 night minimum stays and may include 1 or 2 cooking classes during that period. They will include full meals or at least ample tastes and samples of all food prepared, written recipes and tasting of wines selected to complement the menu.

CLASS SCHEDULE 2006

APRIL CLASS SCHEDULE

April 2, Saturday, 6 p.m. & April 6, Wednes.,  Little French Dinners Bistro Style I
Classic Salad with Vinaigrette, Pork Tenderloisn with Roasted Apples & Leeks and Light Mustard Glaze, Roasted Carrots Sauteed in Fennel and Coriander Seasonings, Petatou, a Potato Side Dish with Goat Cheese, Clafloutis

April 13, Wednes, 6 p.m. & April 16 Sat. 6 p.m.  Celebration Dinner Series I
Figs Marsala, Spinach Salad with Candied Walnuts and Warm Bacon Dressing, Herb Crusted Beef Tenderloin with Port Sauce, Red Potato with Lemon and Olive Gratin, Garlic Roasted Green Beans with Hazelnuts, Mocha Pudding Cake

April 27, Thurs., 6 p.m. & April 30 , Sat., 6 p.m. Mexican Festival
Classic Guacamole with Baked Tortilla chips, Tequila Shrimp, Roasted Beet and Jicima and Orange Salad with Spicy Lime Dressing, Fiesta Fajitas, Chocolate Cinnamon Flan

MAY CLASS SCHEDULE

May 7, Sat., 6 p.m. Celebration Dinner II
Wild Mushroom and Walnut Pesto Crostini, Roasted Ruby Salad of Beets and Oranges and Feta, Pork Tenderloin with Fig Port Sauce with Braised Apples and Leeks and Fennel, Rhubarb Crisp with Creme Fraiche

May 21, Sat. 6 p.m. Northwest’s Best Series I  -  Copper River Salmon
Copper River Salmon will be prepared three ways:  Sake Marinated and Seared, Techniques including Rubs for Baking on Cedar Plank, Parchment Baked, Dinner includes Salad of Seasonal Greens, Fresh Spring Strawberries and Ginger Vinaigrette, Confetti Scallop Spuds and Strawberry Rhubarb Crisp with Vanilla Ice Cream

May 25, Wednes., 6 p.m.and May 28, Sat. 6 p.m. Little French Dinner Bistro Style II
Classic Salad with Seasonal Greens and Vinaigrette, Herb Crusted Pan Fried Rack of Lamb with Parmesan Smashed Potatoes and Haricot Verts and Creme Brulee

JUNE CLASS SCHEDULE

June 4, Sat. 6 p.m.  and June 8, Wed. 6 p.m. Celebration Dinner III  An Evening in Tuscany   Menu TBA

June 25, Sat. 6 p.m and June 28 6 p.m.  Summer Desserts with the best of Summer Fruits.
   Crisps, Cobblers, Grunts, Pandowdies, Brown Betties, Buckles

Fall Classes --  October 
   Wild Mushrooms including Hunting Parties
   Hazelnuts, Apples and Pears

Payment and Cancellation Policy:    To register for a class full payment is required when you make reservations at the Inn. Class participation is available on first come first served basis. We accept Visa, Mastercard or personal checks. You can cancel your class (and lodging reservation) and receive a refund 7 days prior to the date of the class. If we don’t have enough people to fill in a class we will inform you 7 days in advance and we can credit the amount of the class for another clooking class or refund your money.

Prices: prices are $85 per person per class unless otherwise noted and do not include the cost of lodging.
Private Affairs: To request special menus for private parties, please email or call us.

Full House Retreat: Rent all the rooms at Clemnentine’s B&B and plan a 2 or 3 day retreat event with 2 or more cooking classes and a full evening meal plus lodging.

Gift Certificates for cooking classes and lodging are great ideas for the holidays, birthdays, special occasions and special thank yous.

Cooks Bio: Judith began teaching music at the university level in 1972 but enjoyed cooking with her chef father since she was very young. She began teaching Asian cooking classes in 1978 after returning from a tour in Japan and also began a professional catering business and restaurant consultant service. Then after moving to Astoria and opening Clementine’s Bed and Breafast she and husband Cliff opened the Lagniappe Café in 1995, a very popular restaurant specializing in Northwest and Cajun Cuisine. She has been the chef for Clementine’s Bed and Breakfast since 1993.

"Divine!" Ed & Helen, Ontario BC - - - "Lagniappe!" Chris L., New Orleans LA - - - "Un beau reve!" Josee Ol, Portland OR