Hi Kim,

I had a great time in your class!  I have attended cooking classes at 3 or 4 places, and I love yours.  You do so much organization that not a minute is wasted.  You also strike a good balance between teaching and letting people talk their heads off.  And of course the food was super.  I was at Trader Joe's the other day and saw fig butter and pumpkin butter, and bought both knowing I would make your fall cake.

Good job!  I am recommending your classes, also. 

Have a wonderful day!

Brenda

If you're interested in taking any of these classes, or have any questions, please call me at (360) 600-8006.

February Classes:

Romantic Dinner Menu

Wednesday, February 8^th, 10am  $60

Saturday, February 11^th, 5pm   $70

A great meal to share with a special friend, or a great small dinner party menu to prepare with your guests.

• Baked Baby Crab Cakes- on a bed of lettuce  topped with a wonderfully spicy Remoulade sauce

• Herb and Lemon Stuffed Cornish Game Hens- tasty individual roasted little chickens

• Risotto with Spinach and Roasted Butternut Squash- topped with shaved Parmesan cheese

• Green Beans with a Garlic Citrus Vinaigrette and Slivered Almonds

• Dark Chocolate Soufflé with Vanilla Custard Sauce- served warm from the oven with cold custard sauce

Moroccan Tagine Cooking

Thursday, February 16^th, 10am  $60

If you have never used a tagine before, or have never eaten Moroccan food, this is a great menu to start with.

• Preserved Lemons- each student will make a jar to take home

• Romaine Salad with Oranges and Dates- with a cinnamon sage vinaigrette

• Tagine of Chicken, Preserved Lemons and Olives- a classic combination of Moroccan flavors

• Tagine Omelette with Tomatoes- eggs cooked on a wonderfully seasoned tomato herb stew

• Cous Cous with Preserved Lemons- with mixed herbs

• Dates with Almond Paste Flavored with Orange Flower Water- a quick simple dessert to finish your meal

March Class Preview: 

Spanish Tapas

Tuesday, March 6^th, 10am,  $60

Saturday, March 10^th, 5pm,  $70

Tapas are Spanish appetizers.  Usually several kinds are served together as small plates to make a meal.  If you've taken my Spanish Tapas classes before, this class will offer all new recipes.

• Melon, Chorizo and Artichoke Salad

• Patatas Bravas- roasted potatoes with a spicy tomato sauce and alioli (a garlicy mayonnaise)

• Pinchos Moruños- chunks of chicken marinated in a spicy smoked paprika sauce and grilled

• Chicken and Ham Croquettes- thick white sauce filled with chicken and ham, then breaded and fried

•  Sun-dried Tomato and Goat Cheese Tarts- bite-sized puff pastry crusts filled with cheese and tomatoes

Aebelskivers: Appetizers

Friday, March 16^th, 10am,  $60

Aebelskivers are golf-ball shaped pancakes.  They are usually served for breakfast, but in this class we will be making savory aebelskivers.  They make a great unusual appetizer or light meal, served with a salad.

• Crab Cake Aebelskivers with Spicy Remoulade Sauce- like a crab cake but held together with aebelskiver batter, served with a red pepper herb mayonnaise

• Herb and Mozzarella Aebelskivers with Marinara Sauce- herbed aebelskivers filled with melted mozzarella with marinara sauce for dipping

• Spinach and Feta Aebelskivers with Tzakziki- A Greek take on aebelskivers, served with the classic cucumber yogurt sauce

 April Class Preview:

Turkish Delights

Wednesday, April 11^th, 10am  $60

Saturday, April 14^th,  5pm,  $70

I became interested in Turkish cooking while hosting an exchange student from Turkey.  Now I'm on a mission to introduce as many people as possible  to the wonders of Turkish cuisine.

• Tomato, Tarragon, and Feta Salad- with a sumac and pomegranate molasses vinaigrette

• Honey and Za'atar Chicken with Cauliflower Purée- Za'atar is a blend of roasted thyme, sumac, sesame seeds and salt.  Mixed with the honey it makes a wonderful glaze for the meat.  The purée has a cream base with a touch of oregano.

• Lamb and Pistachio Kofte with Tahini and Pistachio Sauce- little grilled patties of ground lamb, nuts and currents drizzled with tahini sauce

• Kadriga Pilaf- rice pilaf with pistachios, almonds, and currents topped with a creamy béchamel sauce

• Orange and Vanilla Baklava- crispy layers of filo filled with a purée of whole oranges and vanilla seeds, topped with a vanilla-orange syrup

 Introduction to Thai

Friday, April 20^th, 10am,  $60

Thai food always seems to be a favorite.  This menu highlights the salty, sour, sweet, and spice that Thai dishes are known for.  Some of these dishes will be spicy!

• Green Papaya Salad- traditional Thai salad of shredded green papaya, garlic, chilies and peanuts.  Spicy and crisp.

• Pork on Lemongrass Skewers- a nice blend of ground pork and herbs wrapped around a stalk of lemongrass and grilled.  Served with sweet chili sauce.

• Red Curry Seafood- red curry paste with coconut milk, lime juice, shrimp, squid and white fish.  Served with coconut rice.

• Thai Fried Pineapple- fresh pineapple sliced caramelized in brown sugar.  Served with vanilla yogurt and toasted coconut.

May Class Preview (menus coming soon):

Bold Brunch

Thursday, May 10^th , 10am  $60

Tamales

Tuesday, May 15^th  10am $60

Saturday, May 19^th,  5pm  $70

If I have never told you how much I appreciate your organized, logical, and easy to learn approach to cooking, let me say so now because I truly do! Keep up the great classes. Everyone should take one other class so they can truly appreciate your technique!    Marie

I had a great time at your cooking class and the food was incredible. I can't wait to try the recipes out on my family.   Thank you,  Diane

Thank you so much again.  Rebekah and I agreed that it was one of the funnest date nights we've had.  We've told our family about it and they're very interested in taking a class. Long live the mushroom pate!   Ed Colson

In my hands on cooking classes you will learn cooking techniques, short cuts, knife skills and proper kitchen sanitation. Each class focuses on making a complete meal or several dishes from a category, like appetizers. A typical class has 4 or 5 dishes and involves several cooking techniques. You will receive recipes for all dishes made and ideas for mixing and matching recipes. Most classes involve 2 hours of cooking time and then we sit down as a group for a relaxed meal of our culinary creations.

All students will leave the class with the experience and confidence to prepare the recipes at home. Each month I offer 2 scheduled classes. One day class starting at 10:00am, and one evening class starting at 5:30pm.

All scheduled classes require a reservation.  A place will be held with full payment for the class.  Personal checks are accepted; no credit cards.  Fees are fully refundable up to 7 days prior to the class date.  We reserve the right to cancel classes 1 week in advance of the class date, or to reschedule when necessary.  Class fees will be returned if a class is canceled.

To sign up for classes, call me at (360) 600-8006, or send an e-mail to kim@class-cooking.com telling me which class you'd like to attend. If there is space you'll send a check for the total amount, payable to Class Cooking & Catering, to:

Class Cooking & Catering

6122 Broadview Lane

Vancouver WA  98661

For information and menu ideas for private classes, click here.