Series of Cooking Classes: Hands-On in Seattle

	My husband LOVES that I'm taking these classes!
	—a student of our Culinary Basics series

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	Culinary Basics Series New Series Begins in February 2008! The Culinary Basics Series has been created with considerable thought and care based on the requests of our students, who want a series to help build basic skills and concepts to create confident beginning cooks. These skill and knowledge sets will be important in reading and following recipes and understanding culinary terminology. We'll build "tools" such as knife skills, product knowledge, and basic culinary technique so that you have a solid basis of experience in the kitchen. The series as a whole focuses on these learning goals: Product ID: There is such a wide variety of food available that it can be overwhelming. The quantity of cheeses alone is dizzying! We'll lead you through the maze of ingredients and food products, grouped into categories: Fish & Shellfish, Meats, Fruits & Veggies, Grains & Starches, Cheese & Dairy, and Herbs & Spices. Each class will have you tasting, smelling, and feeling a wide variety of ingredients, and we'll cook with many of them also so you learn how to work with them. Techniques: Cooking well is an art, but it relies on mastering specific skills. Each class will focus on practicing and mastering one of the following techniques: Roasting, Sautéing, Steaming & Boiling, Grilling, Pan-Frying, and Braising. Kitchen Knowledge: Recipes and cookbooks assume a certain knowledge base, but often don't provide it. Did you know that depending on how you measure it, a cup of flour can vary from 3 oz. to 9 oz.? Big difference! We'll focus on Measuring, Working with Eggs, Mixing, Culinary Math (including conversions), Blanching, Seasoning, Marinating, Caramelizing & Sweating, and Perishability. Knife Skills: For the rest of your life, your work in the kitchen will go more quickly and more easily if you know how to wield a knife. Learn how to hold the knife and how to dice, julienne, chiffonade, mince, concassé, and julienne. Each of the six classes in this series will combine one learning goal from each category, working around a central menu. We'll introduce new concepts in each class and also continue practicing those introduced in previous classes. The entire series is designed to give kitchen beginners a strong understanding of, a great deal of comfort with, and a great joy in cooking. Registration Information: Where: CC House at Beacon Hill. Who: Taught by Chef Katie Coleman. When: Six consecutive Wednesday evenings, 6-9pm, beginning February 20. Class dates are 2/20, 2/27, 3/5, 3/12, 3/19, and 3/26. How Much: $420 for six 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. Please see "The Fine Print" for registration details and our cancellation policy. Registration is limited to 10 students.