Meal of the Year

The Meal of the Year is more than just a celebration; it’s a chance to make a meaningful impact on the lives of COCC students. This event raises essential funds for scholarships, helping students pursue their dreams and open doors to endless opportunities.

Each year, Meal of the Year raises $450,000 for COCC scholarships. What makes this event even more special is that many of the volunteers are scholarship recipients themselves and the delicious 4-course meal is expertly prepared and served by COCC's Cascade Culinary Institute staff and students.

For 47 years, we’ve come together for an unforgettable evening filled with exceptional food, live auction, refreshing drinks, engaging conversation, games and fantastic company—all in support of student success at COCC. We hope to see you there!

We are thrilled to be honoring David & Deborah Bourke as the 2026 Meal of the Year honorees!

This event is almost sold out, to check availabiliy please contact the Foundation at 541.383.7225 or email foundation@cocc.edu

47th Annual Meal of the Year Information
April 11, 2026
5:00 pm
COCC Bend Campus - Mazama Gym
Black-Tie Optional

2026 Meal of the Year Menu

Little Gem Salad (GF)
Crisp little gem lettuce gently tossed in luscious green goddess dressing, layered with bright pickled shallots, peppery watermelon radish and toasted pumpkin seeds. Finished with a side of golden focaccia breadcrumbs for a savory crunch.

Entrée: Red Wine-Braised Beef Rib Pavé (GF)
Tender beef rib glazed with a rich Burgundy demi-glace. Served with whipped celery root and Yukon Gold potatoes brightened with horseradish, alongside charred asparagus and sautéed radishes. Finished with herb oil and delicate microgreens.

Vegetarian Entrée: Roasted Cauliflower with Persian Muhammara (GF)
Roasted cauliflower set over a vibrant Persian-style muhammara of sweet red pepper and toasted walnut. Accented with fragrant dukkah, roasted carrots, candied walnuts, creamy labneh, crumbled feta, jewel-like pomegranate and fresh herbs. Finished with a drizzle of spiced herb oil.

White Chocolate Bavarian Mousse (GF)
White chocolate Bavarian mousse layered with black currant confiture and a crisp raspberry-pistachio rocher for a balance of creamy, tart and crunchy textures. Set on a soft, pistachio dacquoise sponge cake and finished with a raspberry chocolate-pistachio glaze.

Photos by Rosie Day