Discover the ingenious spice combinations and flavors of this centuries old cuisine. You will be introduced to the exotic combination of ingredients and techniques that exemplify traditional Moroccan cuisine. Even the most jaded palates will respond to the delicious and astonish blend of flavors that you will learn to create in your own kitchen with some great Moroccan recipes.

• Harira the traditional soup of Morocco
• Batinjaan Zalud (Eggplant Salad) & Morocco Flat Bread
• P'stalla (Savory-sweet Poultry Pie)
• Lamb tagine with Lemons & Olives
• Moroccan Rice Pudding with Pistachios & Dried Cherries
• Moroccan Mint Tea

Cooking in the south of France is aromatic and naturally savory with its native products drenched in sunlight. Discover the cooking of the terroir, using the freshest local ingredients; it is both economical and delicious. Join Chef Hope Sandler in the kitchen and together prepare a menu of the traditional regional dishes of Provence in the spring.

• Pissaladiere
• Bourride with Saffron-garlic Aioli (Provencal Fish Soup)
• Provencal vegetable & Goat Cheese Napoleon with spring Field Greens
• Rack of Lamb with Lavender Honey & Herbes de Provence, Haricots verts with Shallot & Lemon
• Trio of Creme Brulee

Master Chef Andre Mercier will teach, demonstrate and serve a four-course dinner class in the classical French style. Andre who is a Master Chef and showman extra-ordinaire is still to this day the only Frenchman to have the distinction of turning down a position as Executive chef at The White House. Andre loves wine, woman and food, not necessarily in this order. The man is sensitive and fundamental, he has a pleasant personality, a genuine liking for people, a willingness to work hard and a sense of humor which is a winning combination for this chef's success.

• Pacific Northwest Dungeness Crab & Corn Chowder
• Filet Mignon with Sundried Tomatoes and Cabernet Beurre Blance
• Butter Lettuce, Endives, & Watercress with Poppy Seed Vinaigrette
• Black Beast Dessert with Raspberries Sauce

Sonja will teach and everyone will get into the act making and pulling the dough that fits into the palm of your hand. After it is baked you will enjoy the fruits of your labor with coffee or tea. Take home recipe and Strudel

Joan Chef Hope Sandler in celebrating the artistry of loaves crafted by hand, reflecting the centuries-old traditions of the European village baker. She will present three simple, versatile dough that offer endless possibilities for the inspired baker. You will personally hand-craft breads throughout the entire weekend, and create and partake in abundant feasts centered on your authentic, rustic loaves.

• Straight Dough
• Vendemmia Bread (grape-bunch shaped loaf)
• Tuscan Rosemary and Currant Rolls
• Braided Herb-Sesame Bread
• Focaccia

• Sponge Dough
• the sponge Dough called "madre" or "biga"
• Bread Basket Bread & Wildmushroom Pizza
• Calabrian Pitta (Meat & Cheese Filled Bread from Calabria
• Rustic Raisin Molasses Bread

• Sweet Yeast Dough
• The Simple Sweet Dough
• Apricot, Chocolate and Walnut Braid
• Sweet Spiral Wreath
• Fresh Peach and Dried Cherry Galette (Free-form Pie)
• Twisted Bread Ring with Cranberries and Marsala

This very basic course is for those of you who have hesitated to sign up for a cooking class because you felt you did know enough. In this course, you will learn by actually doing the cooking yourself - with a group of people who are at the same level as you. In this course, Chef Hope will discuss equipment you will need in your kitchen and the ingredients a basic cook need in the pantry. Gain knife skills and learn to braise, boil and roast. Work with meats and seafood, mix and knead dough and so much more.

Day 1 of 3

• Create your own omelet
• Sauteed Vegetable Medley with Hollandaise Sauce
• Walnut-Studded Miniature Irish Soda Bread
• Creme Brulee Three Ways

• Provencal Chicken Ragout
• Roasted Vegetables
• Garlic Mashed Potatoes
• Chicken Stock
• Cream of Broccoli Soup
• Italian Vegetable Soup

• French Bread with Kalamata Olives & Thyme
• Cinnamon-Scented Raisin Bread
• Contemporary Caesar Salad
• Seafood Tacos
• Filet Mignon in red Wine Reduction Sauce
• Classic Basil Pesto
• Basil Pesto Soft Cheese Torta