breezybeaches

Wow, Scarlet-- you are an amazing reporter! Thanks for sharing your culinary education updates, experiences, and opinions... based on your first post from last year I have been making the rounds at schools in the Seattle area. I'm having a blast, learning alot, trying new foods, and meeting new friends. Do you know of Chef Hope Sandler? I have been trying to follow her around (she teaches in a number of local schools) because she's the best teacher I have ever taken classes from. Her style is warm, friendly, very professional, and she really TEACHES you something! My confidence has increased dramatically since being in her classes... I actually cook now. I wish she had a website so I could easily find out where she'll be next.... I feel funny phoning her (her contact info is on all her recipes). Anyway, try out one of her classes soon! I saw that she will be at Sur La Table next month and she's always at Renton Technical College (which is too far away for me)... I took one of her classes at Bon Vivant School of Cooking (I had to buy a series-- what's up with that?? I'm planning to just take all of the classes that Chef Hope teaches there) and it was great! I like the hands-on classes with her because she'll give people individual instruction at just the right times. Thanks again, Scarlet! I hope you'll keep giving us updates!

Do you know about this companion to wine weekend? "Edge of Seattle's Culinary Weekend Intensive classes are located within L'Auberge Bed & Breakfast Inn in Woodinville, Washington and provide a unique culinary experience for those interested in hands-on cooking under the guidance of one of our country's most innovative chefs - Hope Sandler. Over night accommodations are available at a special rate for this weekend series. Please call (425) 844-4102 for room availability, rates and reservations, or visit us at http://www.edgeof-seattle-cooking.com. The schedule for the intensive is Friday 5:00-10:00 pm, Saturday 4:00-9:00 pm, and Sunday 2:30-6:30 pm... perfect fit with the festival wine tastings during the day times... Our culinary weekend is to be held in-conjuction with the "Boutique Wine Fest in Woodinville called Passport Wine Weekend scheduled for April 1 & 2, 2006:" “Amuse-Bouche” Entertaining with Hors d'oeuvre, French Cheeses & Wine Friday evening, March 30 – Sunday, April 2, 2006 Culinary Weekend Intensive A perfect pairing with the Woodinville Passport Wine Weekend! Join Chef Hope Sandler in this culinary weekend intensive focused on “amuse-bouche” or “amuse-the-mouth,” charming terms for perfect party bites and plated appetizers. Chef Hope will disclose the secret to stunning buffet presentations and guide you on a cook’s tour of French cheeses to pair with wines. With Chef Hope at your side you will prepare homemade hors d'oeuvre ideal for unexpected guests, elegant first-course appetizers, and formal dinners all with classic French flair. Expand your repertoire to include the classics, elegant bites, canapés, spreads and wraps; learn to show off your culinary skills; expertly pair great wines with scrumptious cheeses and appetizers. Menu: 1. Chicken Liver Mousse with Cornichon & Baguette 2. Raclette Improvisee 3. Home Cured Dilled Gravlax with Dijon Sauce 4. Shrimp, Tomato, & Olive Cocktail 5. Dungeness Crab Cakes with Remoulade Sauce 6. Mini Boeuf en Croute 7. Filo Triangles filled with Spinach & Feta 8. Puff Pastry Pissaladieres 9. Leek & Camembert Tart 10. Tomato Tartlets 11. Miniature Tarragon Chicken Salad Tartlets 12. Tiny Roquefort Popovers 13. Goat Cheese Crisps with Wild Mushroom Ragout 14. Deviled Eggs with Bacon & Thyme 15. Perfumed Olives with Orange & Bay 16. Nicoise Platter with Garlic Aioli 17. Pear, Leek & Gruyere Turnovers 18. Wild Mushroom Frittata With Fresh Mint 19. Provencal Vegetable & Goat Cheese Terrine 20. Caramel Brie Wheel 21. Seasonal Fruit Cascade Sounds FANTASTIC! Anyone attending? I'm seriously considering it.

I too, love Italian extra virgin boutique olive oils... however, there is another option a fragrance and flavor that is sure to please: Turkish extra virgin olive oil. Here's my favorite: The Olive Farm is a family owned business out of Portland, OR with a second store in Bellevue, WA and a great website offering the oil plus much more: http://www.olivefarm.com/oliveoil.html Two brothers run the US business while their parents live and work the farm in southeastern Turkey.