[SeaGal]

Just received Culinary Communion's newsletter and they're offering a number of interesting classes this spring, including Greek, Mexican, Thai, Vietnamese and Cajun among others, as well as a Napa wines course that looks interesting.

I signed up for the "Cuisine of Vietnam" class on Monday, March 28 and am thinking about the Napa wines course too. I'd love to take the Mexico mini-series, but I'm not available on Thursdays, besides, the Mexico cooking forum here is much cheaper.

Jan

**Sorry, forgot to put SEA in the title and can't seem to edit it in!

[Scorched Palate]

In case anyone was wondering about whether to give CC a try, I'd encourage you to check 'em out. So far I have done charcuterie (twice, different stuff each time) and canning & preserving, and I've got a private dim sum class scheduled for June. I posted my thoughts here. (Since that post, we've had some of our pancetta on Sunday morning, and again on Tuesday night in pasta... yum.)

Since SeaCrotty (aka Mr Scorched) is boycotting food boards in favor of his own blog these days, I'll direct you there to read his remarks about his recent foie gras class at CC.

~A

[little ms foodie]

It really is a great school. I had a great time at the Cassoulet class and am looking forward to doing more. I'd love to get into the French series but am already signed up for some other classes elsewhere, maybe next time.

[Lauren]

I'm sigining up for the Baking series. I can't wait.

[vengroff]

Lauren, on Mar 3 2005, 10:20 PM, said:

I'm sigining up for the Baking series. I can't wait.

I'm in the middle of the baking series now, and I highly recommend it.

[Lauren]

Your pics on eG of your brioche inspired me. I just mailed my check today.....is it April yet

[SeaGal]

I was lucky to get into the Hot and Cold Appetizers class last Thursday. It was part of an ongoing series and I signed up off the guest list at the last minute.

This was my first experience at Culinary Communion and it was just lovely. A nice group of people worked together and made some really tasty apps. Chef Gabe was so friendly, informative and amazingly unflappable with all the cooking chaos going on around him.

Some of the things we made:

Chicken liver pate (one of the best I've ever tasted)
Snapper Seviche
Crab and avocado profiteroles
Serrano ham wrapped dates
Steamed mussels
Wild mushroom strudel
Roasted pumpkin ravioli, brown butter sauce, gorgonzola, greens and chive oil

While most of this was not new territory, these recipies were excellent and I picked up some new techniques and ideas. I really enjoyed the communal meal after all the cooking was done.

I can't wait for the Vietanmese class.

Jan

[little ms foodie]

I'm still waiting to hear about the class some of you took after the going away bash!

[Scorched Palate]

New class schedule though September is up, and includes a 5-hour charcuterie class on the Eastside.

~A

[reese]

argh!

someday i will take their charcuterie class. labor day, however, will not be the day. thanks for the link, anita!

hum bao are my favorite...any chance i could get a PM with tips?

[Fay Jai]

Amber and I are on the list for the charcuterie class!

Whoo Hoo!

Jason

[Scorched Palate]

Oh, man, Jason... you will dig it the most.

Two little bits of helpful info for you guys (or any couple): Try to work on different projects, so your household goes home with hands-on knowledge of more things. And when it comes time to take your 2 pounds' worth of meat, remember (a) that's 4 pounds total for two people (don't shortchange yourself!) and (b) set aside some of your allotment for things that will need to smoke and/or cure (and be picked up later). Of course, it's summer, so you may not do a lot of those long-cure things. It's tempting to take home a lot of the fresh sausage, but that's the easiest stuff to make at home; the cured things are trickier and their ingredients can be harder to source.

Man, I am so jealous. You are gonna have a blast!
~A