http://www.washingtonpost.com/wp-dyn/content/article/2007/04/11/AR2007041100164.html

Read this article, you probably can't get DC prices but it's interesting.

1. If you were going to take a cooking class, what kinds of things would you like to see on the menu you were learning?
Veggies, I can never have enough veggie recipies

2. What would you be interested in learning, please place an X next to each.
[x] Wine paring
[] Plate Presentation
[] Increasing the range of your palate
[] How to make better sauces, gravies, and soups
[x] Different cooking techniques
[] Cultural histories relating to cooking techniques
[] New Regional cooking styles
[x] Specific Cultural Styles (please list):
Mexican
Indian (sub-continent)
[] Choosing cookware
[] Any thing else you would want to learn: Sara's spice idea is good. What spices combine with what to make x flavors.

3. If you were to take a class with your friends in your home, what would you expect to pay for the class. Expect it to last 3-5 hours.

This is hard, the $150 you had in mind sounds good.

4. Would you prefer these classes to remain small, 4-5 people, or would groups as large as 10 or more be ok?

Depends on how the kitchen is, in a private kitchen I'm thinking 4-5 would be a tight enough fit.

5. Finally, would you like it to be intimate and familiar, hosted in a friends kitchen. Or would you rater drive to a location with a professional kitchen to take these classes?

I'm thinking of a professional kitchen only because most folks I know have small or weird kitchens.