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PCOC 2019 Food

During the PCOC event there will be many meals to enjoy with your friends. Here are the details. You will order these meals on the Registration page. Pricing is here, also on the order forms.

Thursday Welcome Reception

(A-la-carte order item)

  • One hosted glass of wine or one domestic beer or soda
  • International and northwest cheese board, including selections from Rogue River Creamery, Tillamook Cheese Factory, Beechers Farms, Willamette Valley Cheese Company, and Appel Farms, served with assorted crackers
  • Antipasto display: roasted zucchini, squash, mushrooms, tomatoes, gigante beans, salami, artichoke, pepperoncini, and provolone cheese
  • Cash bar

Friday/Saturday/Sunday Grab-and-Go Lunch

(A-la-carte order item)

  • deli sandwich and kettle chips
  • choice of ham, turkey, or roast beef. Served with kettle chips and whole fruit
  • vegetarian option
  • drink options: assorted canned sodas, bottled water

Friday Evening Reception: Pizza and Salad Buffet

(Included in the PCOC Value Package)

  • One hosted glass of wine or one domestic beer or soda
  • Assorted two topping 12” pizzas
  • Pasta bar to include penne pasta with choice of alfredo, Bolognese, and marinara, served with grilled chicken (including gluten free pasta option)
  • Hearts of romaine with garlic croutons, parmesan cheese & Caesar dressing
  • Assorted sodas
  • Coffee and tea
  • Cash bar
  • Assorted cookies

Saturday/Sunday Grab-and-Go Breakfast

(A-la-carte order item)

  • Breakfast burrito, wrapped in a flour tortilla with sausage, egg, cheddar, jack cheese, salsa & sour cream
  • Oatmeal with almond milk, berries and nuts on the side
  • Drink options: Juice (orange, grapefruit, cranberry, apple, tomato or V-8), bottled water

Saturday Night Buffet Dinner

(Included in the PCOC Value Package)

  • One hosted glass of wine or one domestic beer or soda
  • Freshly brewed coffee and tea
  • Mini salad bar with ingredients to include: wild greens, crumbled blue cheese, vinaigrette, croutons, olives, tomatoes, cucumbers, carrots, cheese, applewood smoked bacon, hard boiled eggs, ranch and italian dressing
  • Pre-mixed salad: Baby spinach and mixed greens with toasted almonds, mandarin oranges, sweet onion and sesame vinaigrette
  • Hickory roasted chicken, pan reduction, wild mushrooms
  • Slow roasted pot roast with cabernet demi-glace
  • Roasted Willamette Valley red potatoes
  • Quinoa with tamari roasted soy curls, sauteed vegetables, wilted kale and avocado goddess dressing
  • Chef's seasonal vegetables
  • Bread and butter
  • Chef's selection of displayed desserts

Accommodations can be made for dietary concerns. Please note any dietary issues /requests in the comments section on your registration page.