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Register
for
the full
membership
of 12 credits
($375) -
you will
use 9 credits
for your
course and
have 3 left
over for
other classes
of your
choice to
be used
at any time.
(Please
note: at
$39 per
credit,
2 of these
extra credits
are free).
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.
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) |
Enroll
in
this
class
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
| 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) |
Enroll
in
this
class
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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
| Mar 1 |
Pie and
Crust Techniques |
| Mar 8 |
Danish
Pastry |
| Mar 15 |
Mousses
and Bavarians |
| Mar 22 |
Cakes
and Buttercreams |
Enroll
in this
class
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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
| 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
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
|
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