Clark College hosts its second annual Cooking and Wine Open House and Green Resource Fair on Saturday, at its Columbia Tech Center campus in east Vancouver.
Tasty focus of the free, 11 a.m. to 2 p.m. event will be healthy eating, sustainable “green” practices and strong emphasis on local food and wine choices.
The public is invited to check out cooking demonstrations, learn about local wineries and green, community-based organizations such as Community Supported Agriculture farms, see Whole Foods Market demonstrations, pick up gardening tips and view a film screening.
“We’re oriented on the ‘locavore’ angle,” said Tracy Reilly Kelly, event organizer and manager of Clark’s own Cooking and Wine School.
She expects this year’s crowd to top the 150 who attended last year’s inaugural event.
“People are looking for both beginning and highly complex cooking techniques. There is a strong interest in ethnic cooking and in learning to use healthy alternatives like whole grains and more vegetables,” she said.
Using the CTC’s ground-floor kitchen and adjacent classrooms, demonstrations will include Mexican molletes, healthy eating, gardening on a budget, preserving with apples (courtesy of the Washington State University extension service) and sowing seeds and pruning.
There’s nothing complicated about taking advantage of “all these amazing resources” in the community, Reilly Kelly said. The Clark school teams with Whole Foods and several other local partners, she said.
The resource fair offers introduction to WSU master gardeners, CSA farms and the Columbia Springs Environmental Center.
While there’s no wine tasting on Saturday, local vintners from Heisen House, Bethany Vineyards, English Estates and Three Brothers will be glad to expound on their products.
Clark’s CTC campus is at 18700 S.E. Mill Plain Blvd. Directions and parking maps are available at http://www.clark.edu/ctc.
Saturday’s fair and the cooking school are operated by the Clark College Corporate & Continuing Education program.