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 Spain Mini-Series New Series Begins in February 2008! The cuisine of Spain is enticing, enchanting, and mysterious. Perhaps it's because the Spanish eat at such different hours than we do? Whatever it is, from sangria and tapas to paella and sherry, the food of Spain is exceptional. This three-part series will teach you the flavors, culinary history, and contemporary recipes of Spain. Each class reflects a different cultural influence on what we know as the cuisine of Spain: the first class shows off the Moorish influence; the second, contemporary Castillian cuisine, including lots of tapas; and the third showcases the food of the Basque region. Although we change menus seasonally, past menus have included: Moorish: Roasted Eggplant with Brown Butter & Yogurt White Gazpacho Lomo de Cerdo con Higos (Pork Loin with Figs) Calçots y Esparragos con Romesco (Spring Onions and Asparagus with Romesco Sauce) Arroz Negro (Black Rice) Crema Catalana Castillian (lots of tapas!): Empanadillas Rellenas de Atun (Tuna-Stuffed Pastries) Serrano Ham -Wrapped Dates Patatas a la Riojana (Potatoes in the style of Rioja) Tortilla Espanola (a Spanish tortilla, like a fritatta) Paella Menestra de Primavera (Spring Vegetable Stew) Spanish Donuts with Chocolate Sauce Basque: Atun con Bocarones (Tuna with Spanish Anchovies) Gambas Basquaise (Basque Prawns) Fabada (Asturian Bean Soup with Meats) Roasted Pepper Piperade Fried Garlic Potatoes Quail in Grape Leaves Quince and Goat Cheese Layer Cake with Candied Pine Nuts Classes are fast-paced and often include appetizers, full meal, and a dessert, all of 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 at Beacon Hill. When: Three consecutive Fridays, 6-9 pm, beginning February 22. Class dates are 2/22, 2/29, and 3/7. How Much: $225 for three classes. Each class includes a full meal. Registration is limited to 10 students. How: This series is full; please email us to be placed on the waiting list. Check out "The Fine Print" for registration details and our make-up and cancellation policies.