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We've forfeited our culinary and gastronomic heritage by letting big business determine our eating habitsincluding crazy, perverse things like Olestra. Chefs need to be the guiding light to bring it back. The family isn't, especially in urban environments. |
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Michael Romano |
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HOME |
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Ask Chef Gabriel
Events
Resources
Inspired |
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Resources

Several organizations, businesses, and people have been extremely helpful to us in getting Culinary Communion started and in building our community. Please visit their web sites to learn more about how each of these companies can add to your CC Community.
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Big John's PFI
One of Seattle's best-kept secrets, Big John's is the gourmet's dream store: incredible gourmet imported
foods at bargain-basement prices. Check it out!
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Ninety Farms
Beginning in May, 2003, CC House will be one of Seattle's drop-off spots for farm-fresh boxes of
produce and other goods as part of Ninety Farms' Consumer Supported Agriculture (CSA) program. We ourselves
will be utilizing at least two CSA subscriptions this summer, and highly encourage anyone to check out this
fantastic program which will help you really get close to the land and understand seasonality, where your food
really comes from, and the meaning of true flavor.
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Norsk Kitchen Design
Norsk Kitchen Design have generously offered their beautiful show kitchen as the venue for our
very first class, "Party Bites" on December 13, 2001, and for our currently-running Culinary
Essentials Series. Norsk does incredible work; check them out!
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Chef's Collaborative Culinary
Communion is working
with Baci Catering and other members of the "food" industry in Seattle to form a Chef's
Collaborative chapter in this area. The Chef's Collaborative Mission Statement: "The
Collaborative promotes sustainable cuisine by teaching children,
supporting local farmers, educating one another and inspiring customers to choose good,
clean food."
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The Culinary Institute of America
Gabriel's alma mater.
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Varium Media
Web site design/development and e-marketing.
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