Series of Cooking Classes: Hands-On in Seattle

	Just wanted you to know how much I enjoyed the European Series. I really appreciate the effort that you put into each class, from the menus/recipes to the background pages. It really helps to have the historical reasons behind the cuisine.
—Student of our Summer Cuisine of Europe Series

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Cuisine of France Mini-Series

Chef Katie has just returned from France, bringing new ingredients, recipes, and techniques. Discover the foods, flavors, culture, and cuisine of France in three in-depth classes! Classes are fast-paced and often include appetizers, full meal, and a dessert, all of which we make during the session. Students should be food lovers but need not have outstanding technical skills in the kitchen.

1. Brittany to Alsace, the Diverse Cuisine of the North of France: Stretching the whole length of the North of France, the regions in this class are very diverse but bonded together through their use of butter and cream. We will learn all about the apples and seafood from Brittany/Normandie and the charcuterie and pastries from Alsace/Lorraine. This is an excellent class, starting with the flavors we most associate with French cooking, with previous menus including dishes such as Crepes a la Ble Noir, Gratin Savoyard, Quiche Lorraine, Porc aux deux Pommes, and more.

2. The Midi: Provence, Corse, and Languedoc-Roussillon, a Mediterranean Bounty: Where the sun is always shining and the fruits of the soil and of the vine reign supreme. What better way to use our CSA basket than cooking this incredible fresh herbal cuisine? Previous classes' menus have included Farcis a la Nicoise, Pommes de Terre a la Boulangere, and Salad Nicoise.

3. Bordeaux, Perigord, and the Basque Country: Sophisticated to Rustic: Foie Gras, ducks, confit, cepes, truffles, lampreys, and walnut oil dominate this incredible cuisine. From the red wine cooking in Bordeaux to the Spanish-infused cuisine of the Basque region, with its peppers and ham, we will explore these amazing flavors and finish our whirlwind tour of France with style. Menus have included Civet au Lapin, Mouclade, Salad aux Noix, and Clafoutis.

Registration Information:
This series is not currently scheduled. Please email us to be notified when this series is on the calendar again.

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