The Seafood Consumer Center has announced its cooking class schedule for 2007. Classes are held from 6 to 9 p.m., and all classes are “hands on” in an informal and relaxed atmosphere. The school will supply the ingredients, aprons and the recipes. All meals include the entrees listed for the class and appropriate side dishes.

The first class starts Jan. 13

The cost is $50 per person per class. Dress is casual. Payment is due at the time of registration. Any gift certificates should be mentioned at the time of registration. Reservations will not be confirmed until payment is received. Refunds or credits for tuition will be issued up to seven days in advance of the class. Seating is limited.

The Seafood Center also offers private classes. Minimum enrollment for a private class is 12. Price per person may vary depending on menu choices.

Private murder mystery dinners, themed interactive “who dun it” games, are also available.

For more information, call 338-6523, e-mail (seafoodschool@hotmail.com), stop by the school at 2021 Marine Dr., Suite 200 (upstairs) or go to (www.seafoodschool.org)

Jan. 13 – Dungeness crab and corn chowder, Manhattan clam chowder with Pacific Coast steamer clams

Jan. 27 – Spicy cracked crab saute, Dungeness hushpuppies with peppers and cheddar

Feb. 14 – Perfect pan fried Willapa Bay oysters and grilled Romaine salad, beef tenderloin with Dungeness crab and bearnaise sauce

Feb. 24 – Northwest Dungeness crab boil

March 3 – Provencal garlic soup with seared scallops, roasted garlic grilled Columbia River sturgeon

March 24 – Cedar plank salmon, tea-rubbed spring chinook

April 6 – Whole rockfish with grilled fennel, kasseri cheese and Ouzo flambe, grilled stuffed Pacific calamari

April 14 – Red steamer clam spaghettini, white steamer clam linguine

May 12 – Pan fried Pacific petrale sole with caviar buerre blanc, coquille St. Jacques

May 25 – Pan fried Pacific halibut with fresh horseradish butter, Mediterranean-style West Coast sablefish in parchment

June 2 – Seafood paella feast

June 15 – West Coast razor clam po’ boy with roasted tomato and bacon relish, Dungeness crab Caprese panini

July 13 – Macadamia encrusted Pacific halibut with tropical salsa, Hawaiian seafood kababs

July 28 – Columbia River crawfish etoufee, flash fried West Coast calamari in piquant pepper sauce

Aug. 11 – Spicy Cajun sturgeon with grilled corn on the cob, bourbon glazed sturgeon

Aug. 24 – Grilled seafood pizzettas

Sept. 1 – Pacific spot prawn boil

Sept. 21 – Citrus marinated albacore with avocado creme fraiche, Asian style albacore with lemongrass and mushrooms

Oct. 5 – House smoked Pacific ling cod with roasted pumpkin and wild mushroom risotto, Parmesan grilled Puget Sound mussels with aromatic herbs

Oct. 20 – Oyster and andouille sausage bake, jalape”o oyster poppers with goat cheese pearls

Nov. 10 – Spice rubbed Columbia River sturgeon with herbed yogurt sauce, Pacific spot prawn tabbouleh

Nov. 16 – Seafood gumbo, hushpuppy battered Pacific halibut

Dec. 6 – Wild West Coast salmon roulade with fresh basil, prosciutto, Provolone and roasted red bell pepper sauce, Dungeness crab mornay in puff pastry

Dec. 20 – Dungeness crab enchiladas, crab cakes with smoked cheddar and roasted corn salsa