French Cooking: Souffles, Quiches, & Creme Brulee"/>
Image credit: allergyadvisor.com
If yesterday's indulgence has you pining for more of the season's rich food, perhaps a class focused on one of the more challenging culinary creations might suit you.
"The souffle is the egg at its most magnificent," waxed Julia Child: "How glorious it is when borne to the table, its head rising dramatically out of its dish, and swaying voluptuously as it is set down" (Julia's Kitchen Wisdom). 'Tis the season for indulgent foodstuffs, and if you want to learn how to whip up your own airy, eggy (and impressive), cream-based delicacies, consider signing up for this class. Frenchify your baking repertoire, and perhaps get over your fear of a fallen souffle.
2900 N.E. Blakeley St., Seattle (University District), (206) 528-8192
$55. Saturday, November 24, 11 a.m.-2 p.m.