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		HOME |  CLASSES |  ABOUT US |  TRAVEL |  COMMUNITY |  GIFT CERTIFICATES      Series Classes     Individual Classes     Wine Education     Class Photos     Calendar Hands on Cooking Programs Guest List Click here for Special Discounts & Openings! Culinary Skills Program Our Skills programs are groups of classes which focus on building skills and techniques. Series are six classes unless otherwise noted. Culinary Basics Series Culinary Techniques Series Culinary Essentials Series Culinary Masters Series Seafood Series (three classes) Sauces Series (three classes) Preserving Series (six classes including Charcuterie, Pickling, Cheese-Making, and more) Begins October 28 Regional Cuisine Programs Our Cuisine Mini-Series are three-class series that study the cuisine of a specific region or country. Sushi & Japanese Cuisine Southern Cookin' Spicy Cuisine Cuisine of South-East Asia Cuisine of Spain Cuisine of Italy Cuisine of France Cuisine of Mexico Baking and Pastry Program Our Baking and Pastry programs are designed to master the understanding of flour from sturdy (breads) to sublime (pastry and cakes). Baking Series Breads Series (three classes) Advanced Breads Series (three classes) Pastry Series (three classes) About CC Series Classes Much of the hype surrounding cooking and food today involves recipes. The food channel makes you yearn for a pencil or even a tape recorder—many people feel uncomfortable trying to cook a dish without knowing precisely how many teaspoons of every ingredient are required. Instead of learning recipes, home cooks need to learn confidence and comfort. A solid grounding in basic skills and techniques will be much more useful to our students than any recipe. All Series and Mini-Series classes are three hours, completely hands-on, and are limited to no more than ten students so that students get maximum learning time with the instructor. During each class we'll be able to enjoy a glass of wine, meet new people or hang out with old friends, and learn important techniques or cooking styles; after creating a meal, we'll sit down and eat together. Please see The Fine Print for important details of registration.
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