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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Southern Cookin' Series

American cuisine has many traditions, but perhaps none are so deeply realized and ingrained in our hearts as those of Southern cooking. The food of the South has recently been celebrated and uplifted as one of America's most rich and bountiful cuisines, with some of our nation's great chefs choosing to focus on what were once considered humble dishes.

This in-depth three-part series, taught by our South Carolina -native chef, will examine Southern food in three aspects:

Creole: What is the difference between Creole and Cajun cooking? Most Louisiana chroniclers claim the answer is simple. Many Creoles were rich planters and their kitchens aspired to grand cuisine. Their recipes came from France or Spain, as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking. Creole food is usually not terribly spicy and can often be linked to its European roots. Tonight's class will focus on many of these dishes, from delicious Etouffe to New Orleans' own Bananas Foster and much more.

Cajun: On the other hand, the Acadians, pronounced "uh-CADE-ee-uns," later contracted to Cajun, were a tough people used to living under strenuous conditions. They tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery, and practical since it was all cooked in a single pot. Thus Cajun cuisine was born. This class will draw upon its traditions and simple ingredients to create incredible dishes like classic Gumbo, Blackened Catfish, and lots of others.

Soul Food: Classic Soul Food is hard to define because it can be so personal. Fried chicken, cornbread, greens, grits, ham, barbeque, beans, biscuits, and pie—oh my. The melting flavors of food cooked all afternoon, piled high on a plate, and enjoyed in the company of good friends and family. What can compare? This class will give you another taste of the delicious South, teaching techniques and flavoring, giving you the ability to create your own Soul Food oasis.

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.

Registration Information:
This series will be scheduled again soon. Please email us to be notified of the dates when this series is back on the calendar.

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