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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	Spicy Cuisine Series New Series Begins January 2008! By popular request, this series of three classes covers some of the world's hottest cuisine. Very spicy food elicits some very strong responses in people—frequently people either love it or hate it. Those who love it are a unique group: this series is for you. Our first class will focus on the heat of Latin America, specifically the Carribean and Mexico. We'll work with a lot of fresh and dried chiles, learning techniques to enhance their flavors. The scotch bonnet and the haba&ntild;ero will become your friends! The second class will move us to Asia, where we'll cover spicy food from a variety of cuisines: Thai, Vietnamese, Szechuan, and Korean. We'll work with Thai and birdseye chiles and straight black pepper too. In the third class we'll sweat it out with African heat, covering North and Central Africa from Morocco to Ethiopia. These flavors are not to be missed, from harissa to berebere. We'll learn a lot of new techniques and flavor combinations here. Unlike most of our classes, beer will be the beverage of choice in this series; it tempers and pairs with heat much better than wine. We'll have milk on hand, too, just in case. Please, students of this class should enjoy very spicy food. We'll have a lot of fun—get ready for the endorphin rush! Registration Information: Where: CC House at Beacon Hill. When: Three consecutive Thursdays, 6-9 pm, beginning January 17, 2008. Class dates are 1/17, 1/23, and 1/31. Who: Taught by Chef Katie Coleman. How Much: $225 for the three classes; each class includes a full meal. Registration is limited to 10 students. Note: the food will be very hot! Please enjoy spicy food! How: Call us at 206.284.8687 or click here to register online. Check out "The Fine Print" for registration details. Back to Series Page.