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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.
Dates: Offered 4 times per year - January, April and twice in September
Instructor: Louise Hasson
Host: Louise Hasson, Seattle
Time: 7pm-10pm
Fee: 9 credits, requires 12-class membership
Prepare fresh and healthy meals with confidence! This course emphasizes proper culinary technique using the finest professional tools and ingredients. We will also introduce you to the best local sources for cooking staples including fresh produce, olive oils, meat and fish.
Class 1: Equipment, Knife Skills, First Courses
Class 2: Salads, Herbs, Oils & Dressings
Class 3: Chicken Dishes/Braise, Sauté, Roast
Class 4: Vegetable Techniques
Class 5: Fish & Shellfish
Class 6: Side Dishes/Pasta & Rice
Class 7: Frittata & Omelettes
Class 8: Red Meats & Cooking with Wine
Class 9: Desserts/Baking, Art of Flambé
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Dates: Offered yearly in the Winter quarter, January-March
Instructor: Louise Hasson
Host: Louise Hasson, Seattle 9 Credits
Time: 7pm-10pm
Fee: 9 credits, requires 12-class membership
Our Mastering the Basics class has prepared you for the world of classical French cooking. A solid foundation in French culinary techniques will give you the skills to approach all recipes with a feeling of mastery (Please note: The Basics course is not required to take Art of Fine Cuisine).
Class#1: Sauces - Flour Based
Class #2: Soufflés & Roulades
Class #3: Sauces - Emulsion
Class #4: Stocks, Soup & Brown Sauce
Class #5: Other Birds
Class #6: Vegetable Side Dishes
Class #7: Pastry Techniques
Class #8: Crêpes & Savory Pancakes
Class #9: Dessert Arts
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Dates: Offered yearly in the Spring quarter, April-June
Instructor: Louise Hasson
Host: Louise Hasson, Seattle 9 Credits
Time: 7pm-10pm
Fee: 9 credits, requires 12-class membership
Understand relationships between geography and gastronomy through this course in International Cuisine. When you taste the food of a country you share its spirit and its heritage.
Class #1: A Remarkable Chinese Banquet - Cook and dine the Chinese way with proper ingredients, tools, and techniques. Sizzling Rice Soup, Rainbow Salad, Barbecued Spareribs, Stir-fry Cashew Chicken, Steamed Rice, Almond Float and Almond Cookies.
Class #2: 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).
Class #3: Best of Italian Cuisine - Authentic Italian classics at their finest. Antipasto, Quick Tomato Sauce, Cannelloni, Broccoli Parmesan and Biscuit Tortoni (Homemade Ice Cream).
Class #4: 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.
Class #5: 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 a la Russe (Julienne Carrots and Onions with Cayenne), Baba au Rhum (Rum yeast cake with fresh fruit and cream).
Class #6: 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.
Class #7: 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 Helene.
Class #8: Entertaining Northern Italian Style - The epitome of Northern Italian cuisine, simple and direct; 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).
Class #9: 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).
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Dates: Offered yearly in the Spring quarter, April - June
Instructor: Suzanne Hunter
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 most artful way to express your own talents and sense of creativity.
Class #1: Pie and Crust Techniques: Work with assorted doughs, from flaky to short, both savory and sweet. Make your own pie and tart crust.
Class #2: Danish Pastry: Master the technique of booking butter into dough to make many layers. Experiment with a myriad of shapes and fillings.
Class #3: Mousses and Bavarians: Practice mousse desserts and cake fillings. Prepare perfect Crème Anglais and Crème Patissiere
Class #4: Cakes and Butter creams: Make your own cake with perfect.
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