April 2007: Dispatches
LINCOLN CITY — It’s a classic conundrum for coastal
towns: What can you offer visitors on a rainy day? Sandy Pfaff,
director of the Lincoln City Visitor & Convention Bureau,
is trying culinary tourism. On March 2, the doors opened to the
new Culinary Center, located in a previously unused facility
owned by the city. Local chef Rob Pounding, owner and operator
of R&R Hospitality, is the first in what Pfaff hopes will
become a long line of teachers at the center. One of their
first workshops will be a series about Pacific Northwest
seafood. The center can accommodate about 25 people for a class
and 125 for a meeting. This is the third culinary center on the
Coast, joining the Duncan Law Seafood Consumer Center in
Astoria and the accredited Oregon Coast Culinary Institute in
Coos Bay.
Have an opinion?
E-mail feedback@oregonbusiness.com
