Series of Cooking Classes: Hands-On in Seattle

	My husband LOVES that I'm taking these classes!
	—a student of our Culinary Basics series

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	All About Meat Series New Series Begins in April 2008! Each Class Available Individually! All About Meat is an offshoot of our extremely popular Culinary Techniques Series, which covers meat in one class. Many students of that series have requested more in-depth learning about meat: how to buy it, how to cut it, and how to use it. We created the All About Meat three-part series to answer those questions. The three classes in this series will cover poultry, pork, beef, veal, and lamb in great depth: All About Poultry, Tuesday, April 15. Tonight's class goes much more in-depth with poultry. We will cover chicken and duck as well as as less common birds such as pheasant or squab. Learn how to break down fowl from a whole bird into pieces, how best each cut is cooked, and more. All About Pork, Tuesday, April 22. The pig is a "magical animal," from which many of our favorite foods come. Tonight we will see the enormous variety of pork, working with various cuts and understanding how to draw the maximum flavor from each. We'll make sausage, too! All About Beef, Veal, and Lamb, Tuesday, April 29. Learn different cuts of beef and what makes them tough or tender, and how to take advantage of either. We'll discuss veal and its relationship to the dairy industry. Taste the difference between domestic and Australian lamb. We will cover not only the culinary aspects of these meats but also their social and ethical aspects, too. We'll discuss how these foods are raised, learning what is meant by terms like free-range, organic, natural, naturally, grass-fed, pasture-finished, and more. Registration Information: Where: CC House at Beacon Hill. Who: Taught by Chef Katie Coleman. When: Three consecutive Tuesday evenings, 6-9pm: April 15, 22, and 29, 2008. Classes are available for individual registration; you can take one, two, or all three. How Much: $64 per person per class. Each class includes a full meal. Registration is limited to 12 students. How: Call us at 206.284.8687 or click here to register online. Don't forget to indicate for which class(es) you're registering! Please see "The Fine Print" for registration details and our cancellation policy.