Authentic Nordic Dinner at Elevation

On May 25th at 6 p.m., Cascade Culinary Institute students will collaborate with Culinary and Hospitality students visiting from Tekniske Skole in Silkeborg Denmark on a 6-course Nordic dinner to raise funds for Cascade Culinary Institute’s International Exchange Program.

The student chefs will spend the week leading up to the dinner visiting Oregon’s farms and forests, discovering local bounty and the flavors they offer. Their intention is to bring a Nordic flair to the dinner menu, using only seasonally available ingredients from the Pacific Northwest. The students will explore Oregon wine country hospitality and wine service, plus forage for native foliage for the dinner décor.

Authentic Nordic Dinner Menu

Pan-fried filet of Black Codfish with fricassee of mussels, carrots, celery root & parsnips

Poached & fried King Crab with butter poached romaine salad & classic Hollandaise sauce

Oregon squab served with poached savoy cabbage, green strawberries, black pepper, caramelized onions & cherries

Pork belly confit, smoked onions & celeriac puree. Accompanied with a brown butter sauce, green apples and Oregon hazelnuts

Oregon goat cheese mousse, Danish rye crumble & green frisee salad toasted with sweet Olorosso sherry syrup

White chocolate ‘Blondie’ cake, sour juniper ice cream & candied orange & lemon peel

$150 per person
Includes wine pairings with each course
Prepayment is required to reserve your spot R.S.V.P. to Deena Cook 541.318.3738 or dcook1@cocc.edu

Sustainability Initiatives

A primary learning outcome in Elevation consists of exposing students to the principles of sustainability as it relates with food/beverage sourcing, waste management and energy conservation.

Our goal is to embrace Eat Local principles and to integrate sustainable operational practices that students can implement in their future careers within the hospitality industry. Our menu features locally-sourced produce, proteins, cheeses, grains, and all Oregon-produced alcoholic and non-alcoholic beverages.

Sustainability also guides the operational aspect of the facility. Throughout the Jungers Culinary Center, waste is minimized through a formal program that manages composting, recycling, and the use of green chemicals for warewashing.

The Jungers Culinary Center was constructed to Earth Advantage Commercial Gold certification standards. Green construction and energy efficiency practices include:

  • Radiant floor heating
  • High efficiency exhaust hoods
  • Tank-free on-demand water heaters
  • 1.5% of the total construction budget for the Jungers Culinary Center contributes to solar energy elsewhere on the COCC campus.
  • Students at Central Oregon Community College also approved a 25 cents per credit hike in student fees to finance renewable energy purchases and sustainability projects for the campus. The fee is used first to buy wind power to meet about 75% of campus electricity needs. The wind energy is purchased through Pacific Power’s Blue Sky green power program. Any excess funds generated from the fee goes into a “Flexible Sustainability Fund” to be allocated for campus sustainability projects.