Edurne Andre Garcia
EDURNE ANDRE was born and raised in a small colonial town in central Mexico called San Miguel de Allende, but it was in Mexico City, where she studied French and Mexican cooking as well as the History and Development of Pre-Hispanic Food and Ingredients, that she developed a passion for Mexican food in particular. She began catering in 1993 while living in Buenos Aires. From there she moved to Bermuda, where she demonstrated Mexican food for charity events while learning more about purchasing for restaurant operations. It was in Vienna, Austria that she began teaching very popular Mexican cooking classes and catered parties including Cinco de Mayo at the Ambassador's Residence. Edurne looks forward to sharing her great love of Mexican cooking with you.
RICK BROWNE, the guru of barbeque, is the creator, host, and executive producer of PBS’ popular Barbecue America TV series, a cooking and travelogue series highlighting America & the world’s outdoor culinary landscape. He also created and hosts Ready, Aim … Grill, a hunting/ fishing/ cooking show on the Sportsman Channel; a renowned barbecue and grilling expert; and the author six self-illustrated barbecue and grilling cookbooks. Additionally, Rick writes a monthly column about barbecue for the Fiery Foods & Barbecue super website (fiery-foods.com) and writes for Bon Appetit and other magazines.
Marian & John Choquer
John and Marian Choquer have been lovers of wine and students of winemaking for several years. In 2008 they spent several months touring France meeting with expert winemakers in order to learn the intricacies of the traditional French methods and the art of producing a fine wine. In 2010, John and Marian planted Chateau Choquer Vineyards in Battle Ground, Washington, with the focus and intention of using biodynamic practices to produce fine wines in the Pinot Noir, Cabernet Sauvignon, Merlot and Chardonnay varietals.
With a BS in Chemistry from Pacific University, a passion for wine and years of research, John has designed and planted Chateau Choquer Vineyards - a biodynamic vineyard in Battle Ground, WA. John enjoys sharing Best Practices from research done in British Columbia, multiple regions of France, Oregon, Washington, and California regions. Bringing an understanding of Old World Wine Traditions and new technologies in vineyard design and management ,John seeks to help students understand how great wines are made and why methods are used,sharing his vision of modern day fine wine growing. In addition to his vineyard, John is currently working on 2 patent & marketing projects: a revolutionary wine aging barrel design, and a hydraulic tilling system for organic and biodynamic farming.
Ericha studied holistic health and nutrition and received her N.D. doctorate in Naturopathic Medicine from the National College of Natural Medicine in Portland. She has helped hundreds of people to achieve healthier lifestyles, and as a lifelong student of nutrition and health, it has been her dream to open a clinic focused on diet and lifestyle changes for healthy and sustainable weight loss. She believes in her patients ability to achieve their goals and is devoted to holding the vision and making the process fun. She is presently an instructor in Clark Colleges Allied Health/Health Occupations program.
Alison Dolder has been an Instructional Technician in Clark College’s Professional Baking Program for the past 10 years. She left successful cake decorating business on the East Coast to relocate to West Linn, Oregon, with her husband and family. She continues to share her love of cake decorating with her students in Clark College’s Cake Decorating classes.
Bridget Ellis-Ware is a raw food chef and instructor and a recent graduate of Living Light Culinary Institute in Ft. Bragg, California. Bridget also has a master's degree in education from the University of Washington. A vegetarian by choice since the age of six, Bridget has been passionate about the gastronomical delights and nutritional benefits offered by a plant-based diet for many years. In 2012, she launched a company called Rawlternative in an effort to spread the word about the benefits of incorporating more raw vegan foods into the traditional American diet. She is especially interested in encouraging kids to eat more fresh fruits and vegetables. Before becoming a chef and culinary instructor, Bridget was a special education teacher, with a special emphasis on meeting the needs of children and adolescents with behavioral and emotional disabilities. Seasoned by over a decade in the classroom, Bridget is an engaging teacher who uses research-based instructional practices to keep her classes informative and fun.
Bill Fuller formerly owned Tualatin Vineyards and was responsible for grape growing, wine making, sales and marketing, with production of 16,000 cases annually. Past president of the Oregon Winegrower’s Association, most recently Director of Enological Services at McMenamin’s Edgefield winery, Bill has an extensive, lifelong career in the wine business, receiving his Master’s degree in Enology from the University of California at Davis.
David is a charismatic instructor, noted for his vast wine knowledge and easy going, accessible style. He has run Salut Wine Co - an online retailer and outlet for wine, accessories and wine clubs in Portlandfor more than a decade. Established in 2002, Salut is growing within new media to utilize innovative methods to help access the best wines. David has traveled to Europe numerous times to satiate a passion for wineries, winemakers and wines they create.
Erin Harwood and Eloyce O’Connor have been herbal enthusiasts for more than 20 years. Together this mother-daughter team has more than 70 years of gardening and growing experience. They run a small community supported agriculture (CSA) and herb farm on their property in Hockinson, providing fresh produce, fruit, and herbal products grown without pesticides throughout the year. Both are experienced educators and greatly enjoy sharing their herbal and gardening knowledge and experiences with others.
Garrett Hoyt received his Master's degree in Exercise Physiology from Colorado State University and has studied nutrition and exercise as they relate to good health for over a decade. He is passionate about these principles to have started a sustainable farm with his family where he gets lots of physical activity and grows much of his own food. He commutes to Clark College by bike where he also teaches in the Fitness Training Program. In his free time Garrett likes to go hiking and spend time outdoors with his five kids.