SeaGal Posted March 2, 2005 Share Posted March 2, 2005 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! Quote Link to post Share on other sites
Scorched Palate Posted March 2, 2005 Share Posted March 2, 2005 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 Quote Link to post Share on other sites
little ms foodie Posted March 2, 2005 Share Posted March 2, 2005 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. Quote Link to post Share on other sites
Guest rockdoggydog Posted March 3, 2005 Share Posted March 3, 2005 So much to do, so little time. Aaaaaahhhhhhh! Rocky Quote Link to post Share on other sites
Lauren Posted March 3, 2005 Share Posted March 3, 2005 I'm sigining up for the Baking series. I can't wait. Quote Link to post Share on other sites
vengroff Posted March 3, 2005 Share Posted March 3, 2005 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. Quote Link to post Share on other sites
Lauren Posted March 5, 2005 Share Posted March 5, 2005 Your pics on eG of your brioche inspired me. I just mailed my check today.....is it April yet Quote Link to post Share on other sites
SeaGal Posted March 6, 2005 Author Share Posted March 6, 2005 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 Quote Link to post Share on other sites
little ms foodie Posted June 30, 2005 Share Posted June 30, 2005 I'm still waiting to hear about the class some of you took after the going away bash! Quote Link to post Share on other sites
Guest rockdoggydog Posted June 30, 2005 Share Posted June 30, 2005 Whoops, sorry. Thank you to Reese for giving me her spot when she couldn't attend the dim sum class. It was a fun class with some really creative combinations I'd nto encountered before. I also learned why my mom hates making certain things because it is really labor intensive. One of the highlights was definitely the salmon and pesto pouches, a new flavor combo that really stood out. We also learned how to make shu mai, hum bao, rice noodles, uhm I'm blanking now. The class was great fun and the people all MFers were great too. I look forward to taking lots of classes at CC. Rocky Quote Link to post Share on other sites
Scorched Palate Posted July 15, 2005 Share Posted July 15, 2005 New class schedule though September is up, and includes a 5-hour charcuterie class on the Eastside. ~A Quote Link to post Share on other sites
reese Posted July 15, 2005 Share Posted July 15, 2005 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? Quote Link to post Share on other sites
Fay Jai Posted July 16, 2005 Share Posted July 16, 2005 Amber and I are on the list for the charcuterie class! Whoo Hoo! Jason Quote Link to post Share on other sites
Guest rockdoggydog Posted July 16, 2005 Share Posted July 16, 2005 Darn it, I'm going to be in Oregon doing my annual wine trip. I too like Reese will make it to a charcuterie class someday. This I vow. Rocky Quote Link to post Share on other sites
Scorched Palate Posted July 16, 2005 Share Posted July 16, 2005 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 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.