Forage Workshops

Joe's Special whisking eggs

Join me for this new series of local food workshops in eastern Oregon. Or contact me for cooking demonstrations or private events at your local farmers market, home or workplace.

“so knowledgeable and also approachable~it’s a winning combination”–workshop participant

The Jennings Hotel in Joseph, Oregon

sweet potato gratin in cast iron

Cast Iron Cooking Workshop

Saturday, February 18th, 4-7 p.m. Includes dinner!

There are many great reasons to cook in a cast iron pan—from health benefits to versatility—but it can be a little like learning to drive a stick shift. In this demonstration class, you’ll learn how best to use this essential and age-old cooking tool with precision. We’ll sear, sauté, fry, braise and bake while Lynne prepares a meal for you cooked solely in cast iron for everyone to enjoy.

Cost: $60*

*fee includes a complete dinner plus Lynne’s cast iron tutorial e-book with 5 technique-based recipes

Preregistration required to guarantee your place


Email me for more details: lynne[at]

I look forward to cooking with you in this workshop!

More Cooking Workshops

I’ve planned two additional cooking workshops care of The Jennings Hotel this winter and spring:

Slow Meat Cooking Techniques, Sat. 3/18

corned beef and cabbage platter

When it comes to cooking good meat, slow is often the best way to go. This demonstration class will detail age-old slow cooking techniques, including stewing, braising and preserving corned beef. Along with a discussion of meat cuts from locally raised animals, this class will conclude with a hearty sit-down St. Patrick’s Day meal.

Time: 4-7 p.m. (includes mealtime)

Cost: $75, includes Lynne’s corned beef tutorial e-book with course recipes

Minimum class size: 4; maximum 10

How to Eat Less Meat, Sat. 4/22 (Earth Day)


In celebration of Earth Day, this demonstration class will focus on techniques for putting meat on the side of the plate. As a former vegetarian and a sustainability writer for Civil Eats, Lynne is well versed in the benefits and opportunities for eating less meat. Relying on locally grown produce, this class will highlight plant-based menu planning and conclude with a complete meal with the meat on the side.

Time: 4-7 p.m. (includes mealtime)

Cost: $60, includes Lynne’s “How to Eat Less Meat” tutorial e-book with course recipes

Minimum class size: 4; maximum 10