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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Sauces Mini-Series
New Series Begins in June 2008!
Many students have told us that the culinary topic with which they feel the least comfortable is sauces, and it's sauces which can turn a regular meal into something spectacular. There are so many different sauce variations and types that it's easy to be confused and overwhelmed by the world of sauces. However, we've broken sauces up into their basic types and focus each of the three classes in this mini-series on one group of sauces: Thickened & Emulsion, Reduction, and Non-Traditional. By learning the basics of each category you'll be able to branch out with different flavorings and create a multitude of different sauces. The three classes of the series are:

1. Thickened and Emulsion Sauces (including Jus Lié, Bechamel, Voluté, Demi-Glace; Hollandaise, etc.)
2. Reduction Sauces (including glace, beurre blancs, small batch wine and stock reductions, the concept of monte au beurre, etc.)
3. "Non-Traditional" Sauces (including chutney, marinara, salsa, pesto, mayonnaise, coulis, soups as sauces, etc.)

Registration Information:
Where: CC House at Beacon Hill
Who: Taught by Chef Gabriel Claycamp.
When: Three consecutive Mondays, 6-9 pm: June 30, July 7, and July 14, 2008.
How Much: $225 for three classes. 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. Check out "The Fine Print" for registration details including information about our very flexible makeup policy in case you need to miss a class.

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