CHOW! WINTER 2004
connections for phones and FAX, high-
quality speaker systems, DVD and VCR
players. Upstairs offices can meet needs
for copying and word-processing.
Technical support and audiovisual profes-
sionals are readily available.
The big room can be easily divided into
smaller spaces, but eight smaller rooms
can be utilized for breakout sessions or
other purposes, and the tables and chairs in
many are designed to allow for a variety of
configurations — single desks, pairs,
small groups, a large oval. Flexibility is
built-in, and every room is wired for mod-
ern communication. Especially impressive
is a small amphitheater-style auditorium
seating up to 65 in comfortable swivel
chairs, each seat with Internet connection
and networking potentials. The room also
offers a 15 by 25-foot pull-down screen.
Dazzling is the adjective that leaps to
mind. The Center for Meeting and
Learning is still in its early infancy but
already booking events — a Retirees’ Tea,
DEQ training, meetings of Lane Council
of Governments and Cottage Grove
Chamber of Commerce, plus many more.
Peg Allison tenders “a very gracious
thank-you” to the voters of Lane County
and all the individuals and organizations
who have helped invent this marvelous
facility. She is especially grateful to the
members of the Advisory Board, hospital-
ity industry professionals themselves, who
Cleaning up after Cooking Theories & Skills class.
Harvest Dinner, when guest chef Cory
Schreiber, of Portland’s world-renowned
Wildwood Cafe, prepared a fairly fabulous
five-course dinner for 400, complemented
by 400 bottles of five fine wines, all con-
tributed by King Estate. The event helped
the LCC Foundation raise $60,000 for
scholarships and program needs. Like all
the meeting spaces, the big room is wired
thoroughly for the latest forms of electron-
ic communications — digital and comput-
er — linked overhead projectors, drop-
down screens, Internet ports and available
mixers, Groen deep-fryer, Blodgett warm-
ers and convection ovens, huge walk-in
fridge and freezer. Simply put, there isn’t a
better learning kitchen in Oregon.
Culinary student and caterer Tiffany
Rockett summed it up: “The equipment is
totally awesome, and this time I really
mean that word.”
The building’s intelligent design is a
resource in itself. Its largest meeting room
can seat 650 theater-style or feed 400 at
large round tables, as occurred at
September’s inaugural (and first annual)
WHEN YOU'VE MET YOUR
PRINCE CHARMING
First-year Culinary
Arts student
Jesse Stafford.
had the vision to see that “food makes
events” which resulted in a “first-rate ...
full-blown kitchen.”
For the future, Allison and all the sup-
porters involved foresee the Center as a
space that will benefit local-area business-
es — restaurants, hotels and motels, recre-
ation businesses and services — and indeed
the whole community. How has the com-
munity responded so far? “Wonderful,”
Allison says, “they love it.” And in her
mind, the sky’s the limit.
ew
First-year Culinary Arts student
Whitney Johnson.
You define the family . . .
We provide the food!
• Showers & Weddings
• Indoor & Outdoor
• Formal to Casual
• We Meet Your Budget
• Menu Design
(Seasonal Ingredients, Fresh Herbs)
• Event Planning
• Experienced Staff
• Beer/Wine or Full Bar
CORNUCOPIA
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485 2300
6 JANUARY 22, 2004 CHOW!
Iraila
circa 1964
2435 Hilyard • Eugene, OR 97405 (in the Humble Bagel)
www.iraila.com • Open Wed.-Sun. @ 5pm • 541-684-8400
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