EUGENE, OR – The Lane Community College Conference and Culinary Services Division has released its first cookbook, "Taste of Lane," featuring farm-to-table recipes created by the division's renowned chefs, staff, students and alumni, including a dessert recipe by President Mary Spilde.
The recipes are organized by season and include sample menus, wine and beverage pairings, cooking tips, and useful local seasonal produce and farm information. Each season includes a featured recipe—spiced pumpkin ice cream for fall; Riesling-poached pears with crème anglaise, almond tuiles and marionberry coulis for winter; pasta primavera with brown butter sage sauce for spring; and watermelon and jicama salad for summer.
"Taste of Lane" was announced at the college's annual fall fundraiser, the Harvest Dinner, and is now on sale in the Center for Meeting and Learning office in Building 19, Room 204, and in the Renaissance Room student-run dining room in the Center Building, both on main campus, 4000 E. 30th Avenue in Eugene. In addition, it will be available in the Center for Meeting and Learning lobby from 10 a.m. to 2 p.m., Monday through Wednesday, November 19-21; Monday through Friday, November 26-30; and December 3-7 from 10 a.m. to 2 p.m.; and at the Lane County Farmers Holiday Market on Saturday and Sunday, December 8-9 and 15-16 at the Lane County Fairgrounds. Price is $20. Proceeds go toward Culinary Arts and Hospitality Management student scholarships.
The CCS Division includes Campus Food Services, the Center for Meeting and Learning conference and banquet facility, and the Culinary Arts and Hospitality Management instructional programs.
For more information contact Julie Fether at (541) 463-3518.
Lane is an equal opportunity/affirmative action institution. Visit online at www.lanecc.edu or www.twitter.com/lanenews or www.facebook.com/lanecommunitycollege
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Media contact: Joan Aschim, PIO, aschimj@lanecc.edu or (541) 463-5591