Our uniquely designed Astoria cooking classes are fun and user friendly 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.
Schedule a Class: We will accept a cooking class reservation with a room reservation for a week day or weekend for groups of 4 to 8 people. Classes are normally scheduled for March through June and September through December, but call to inquire about other times.
Cooking Class Policies: The Astoria Cooking Classes at Clementine’s are packaged over 1 or 2 night minimum stays and can 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 — Please call to set a date for your class. A minimum of 4, maximum of 8 people are required for each class. A minimum stay of one night during the week, or two nights on the weekend (which would include free hor d’oeurves and wine tasting upon check in).
Here are some of our previous class menus:
Little French Dinners Bistro Style I:
Classic Salad with Vinaigrette, Pork Tenderloin 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 for dessert.
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
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
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
Classic Guacamole with Baked Tortilla chips, Tequila Shrimp, Roasted Beet and Jicima and Orange Salad with Spicy Lime Dressing, Fiesta Fajitas, Chocolate Cinnamon Flan
Copper River Salmon (in season):
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
OTHER IDEAS: Summer, Fall or Spring Desserts with the best of Season Fruits and ingredients like Crisps, Cobblers, Grunts, Pandowdies, Brown Betties, Buckles and other luscious season treats. For Fall Classes think Wild Mushroom hunting parties and feast, or scavenger hunts for hazelnuts, apples and pears. Food is everywhere anytime in the Northwest!
Payment and Cancellation Policy: To register for a class full payment is required when you make reservations at the Inn. You can cancel your class (and lodging reservation) and receive a refund 7 days prior to the date of the class.
Prices: prices start at $65 per person per class depending on the menu and does 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 Clementine’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 for parties of at least 4 and lodging are great ideas for the holidays, birthdays, special occasions and special thank yous.
Cook’s 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 Breakfast she 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.