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

HOME \| CLASSES \| ABOUT US \| TRAVEL \| COMMUNITY \| GIFT CERTIFICATES

Series Classes Individual Classes Wine Education Class Photos Calendar

	Seafood Series New Series Begins in May 2007! The world of seafood is incredibly broad, and there is a great deal to know in terms of cooking it well. From buying and storing to cleaning and cutting to finally cooking it, there are many aspects and lots to learn! Come with us on a seafood voyage that celebrates the bounty of the Northwest as well as special dishes and fishes from around the world. We will discuss issues of sustainability throughout the classes. The three classes of the series are: 1. Fish: Salmon, trout, snapper, halibut, flounder, sole, cod, shark, monkfish… the list goes on! We will have samples of many different types of fish here so you can see, feel, smell, and taste the differences. We'll talk about which fish are best for different cooking methods, from grilling to poaching and everything in between. We will practice filleting and pin-boning fish, preparing them to be cooked, and will then work on a number of different cooking methods with creative recipes. 2. Crustaceans: Shrimp, lobster, and crab are the major critters in this category. There are many different kinds of each: over two hundred varieties of shrimp alone, plus Maine and Rock lobster (do you know which one does not have claws?), and then snow, king, Dungeness, blue, softshell, and stone crab, just to name a few! There’s a lot to learn, too, from peeling and deveining shrimp to just how to deal with that fresh lobster, how to clean a crab and of course, what to make with these delicacies! 3. Mollusks and Exotics: Oysters, mussels, clams (including geoduck!), abalone, uni, octopus, and squid, oh my! How to shuck, how to beard, how to purge? When to buy, how to store, and how do I know if they’re fresh? Questions abound and are only exceeded by the number of delicious dishes into which these delicacies can be made. Classes are fast-paced and include full meal which we make in class. Students should be food lovers but need not have outstanding technical skills in the kitchen. Registration Information: Where: CC House, West Seattle. Who: Taught by Chef Katie Coleman. When: Three consecutive Wednesdays, 6-9 pm: May 30, June 6, and June 13. How Much: $255 for three classes. Each class includes a full meal. Registration is limited to 10 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. Back to Series Page.