Bon Vivant School of Cooking: 9-Week Cooking Classes

WHAT IS A FLEX DATE? Our Series Course schedules list a "Flex Date" in addition to the regular class dates. This is a date we have set aside to allow for changes in the instructor's personal circumstances, illness, weather emergencies, etc. We ask that you hold the flex date open on your calendar until we are sure it will not be needed to make up a rescheduled class.

IMPORTANT PLEASE NOTE: If you need to miss a few classes in a series it is not a problem. We offer excused absences that allow you to make-up a class in another run of the series.

MASTERING THE BASICS CERTIFICATE COURSE back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, January 14, 2010. Meets every Thursday through March 11.
Fee: 9 credits, requires 12-credit membership

Acquire the skills you need to enjoy cooking and to feel successful in the kitchen. This certificate course is for both the experienced and beginning cook. Gain the confidence to try new foods. Learn the best cooking techniques. Taste the finest ingredients in the marketplace and find the best sources for obtaining them. Explore the best tools and learn how to use them, while building your baseline of solid cooking knowledge and a portfolio of reliable and tasty recipes.

Jan 14 Equipment, Knife Skills, First Courses

Jan 21 Salads, Herbs, Oils & Dressings

Jan 28 Chicken Dishes/Braise, Sauté, Roast

Feb 4 Vegetable Techniques

Feb 11 Fish & Shellfish

Feb 18 ***Skip Date (NO CLASS)***

Feb 25 Side Dishes/Pasta & Rice

Mar 4 Frittata & Omelettes

Mar 11 Red Meats & Cooking with Wine

Mar 18 Desserts/Baking, Art of Flambé

Mar 25 (Flex Date)

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THE ART OF FINE CUISINE CERTIFICATE COURSE          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, January 12, 2010. Meets every Tuesday through March 9.
Fee: 9 credits, requires 12-credit membership

This is the next step in your progression of culinary knowledge. A solid foundation of French technique and an understanding of the classics will raise your skills to the level of an accomplished and confident cook. Learn to create flavorful stocks and build them into great sauces. Understand the art of maximizing the egg into high and light soufflés. Grasp the secrets of perfect pastry and tender crepes. The secrets of French technique are woven into the fabric of all good cooking.

Jan 12 Sauces - Flour Based

Jan 19 Soufflés & Roulades

Jan 26 Sauces - Emulsion

Feb 2 Stocks, Soup & Brown Sauce

Feb 9 Other Birds

Feb 16 ***Skip Date (NO CLASS)***

Feb 23 Vegetable Side Dishes

Mar 2 Pastry Techniques

Mar 9 Crepes & Savory Pancakes

Mar 16 Dessert Arts

Mar 23 (Flex Date)

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PASTRY ARTS CERTIFICATE COURSE          back to top
Instructor: Suzanne Hunter
Host: Jytte Tuttle, Lake Forest Park
Time: 7pm-10pm
Dates: Starts Monday, March 1, 2010. Meets every Monday through
March 22.
Fee: 8 credits, requires 12-credit membership

If baking is your passion, then this hands on course is the one for you! The pastry arts, a labor of love and creative expression, is taught by foremost baker and caterer Suzanne Hunter. Each class is an in-depth exploration structured to bring you to the level of skilled baker. Discover this delicious way to express your own talents and sense of creativity.

Mar 1 Pie and Crust Techniques

Mar 8 Danish Pastry

Mar 15 Mousses and Bavarians

Mar 22 Cakes and Buttercreams

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INTERNATIONAL CUISINE SERIES          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Thursday, April 1, 2010. Meets every Thursday through June 3.
Fee: 9 credits, requires 12-credit membership

Understand the relationships between geography and gastronomy through this course in International cuisine. When you experience the food of a country, you share its spirit and its heritage.

Apr 1 A Remarkable Chinese Banquet
Cook and dine the Chinese way with proper tools, ingredients, and
techniques.
Sizzling Rice Soup, Rainbow Salad, Barbecued Spareribs, Cashew Chicken, Steamed Rice, Almond Float and Almond Cookies.

Apr 8 Think Greek Dinner!
Lemons, spices, eggplant and phyllo pastry create some of the most delicious food.
Avgolemono Soup (Lemon-Egg), Spanakopita (Spinach Phyllo Pastry), Moussaka (Eggplant), Ionian Salad, Rizogalo (Creamy Rice Pudding).

Apr 15 Best of Italian Cuisine
Authentic Italian classics at their finest.
Antipasto, Quick Tomato Sauce, Cannelloni, Broccoli Parmesan and Biscuit Tortoni (Homemade Ice Cream).

***Skip Apr 22***

Apr 29 Middle Eastern Flavors
Armenians are known for their healthy cuisine, easy to prepare yet interesting and exotic.
Vegetable Barley Soup, Cumin Meat Balls, Cracked Wheat with Noodles, Hot Armenian Salad, Eggplant Salad, Dried Fruit Compote.

May 6 Russian Specialties
The opulent cuisine of a Russian Tea Room, hearty fare with an aristocratic flair.
Clear Beet Borscht, Beef Stroganov (the original classic), Braised Vegetables à la Russe (Julienne Carrots and Onions with Cayenne), Baba au Rhum (Rum yeast cake with fresh fruit and cream).

May 13 Pasta From Scratch
Participate in the making of tender homemade pasta and tasty sauces. Soul food with Italian flair.
Pasta al Uovo Fatta in Casa, Agnolotti Bianco, Italian Tomato Sauce, Sauce Alfredo, Gorgonzola Sauce, White Clam Sauce.

May 20 Let's Entertain - French
Elegant & easy - a divine French dinner party.
Sesame Cheese Pastries, Rack of Lamb, Shrimp & Orange Salad, Glazed Carrots, Gratin Dauphinoise, Pears Belle Hélène.

May 27 Entertaining Northern Italian Style
The epitome of Northern Italian cuisine, light yet refined.
Scampi alla Veneziana; Gnocchi di Papate (Potato Dumplings), Scallopine al Limone (Veal), Peperonata (Sweet Red Peppers), Creme al Limone (Lemon Cream and Strawberries).

Jun 3 Taste of Spain
Transport the sunshine and spice of Spain to your table, featuring the famous national dish of Spain, Paella.
Empanadas (Meat Pastries), Paella a la Valenciana, Ensalada Mixta (Garden Salad), Flan de Naranja (Orange Caramel Custard).

Enroll in this class

MASTERING THE BASICS CERTIFICATE COURSE          back to top
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Dates: Starts Tuesday, April 13, 2010. Meets every Tuesday through
June 8.
Fee: 9 credits, requires 12-credit membership

Acquire the skills you need to enjoy cooking and to feel successful in the kitchen. This certificate course is for both the experienced and beginning cook. Gain the confidence to try new foods. Learn the best cooking techniques. Taste the finest ingredients in the marketplace and find the best sources for obtaining them. Explore the best tools and learn how to use them, while building your baseline of solid cooking knowledge and a portfolio of reliable and tasty recipes.

Apr 13 Equipment, Knife Skills, First Courses

Apr 20 Salads, Herbs, Oils & Dressings

Apr 27 Chicken Dishes/Braise, Sauté, Roast

May 4 Vegetable Techniques

May 11 Fish & Shellfish

May 18 Side Dishes/Pasta & Rice

May 25 Frittata & Omelettes

Jun 1 Red Meats & Cooking with Wine

Jun 8 Desserts/Baking, Art of Flambé

Jun 15 (Flex Date)

Enroll in this class