Regional Cooking Class;
Second Saturday in the
Here's what's happening
So why not surprise your Sweetheart with a touch of romance
in the Woodinville Wine Country? Saint Valentine's Day is a special day for lovers of all ages!
Cours de Cuisine
a country of many wonders and many diversities also has traditional regional cuisine that is specific to each and every province
In France, every road
leads to a splendid food. More than that, France is a store house of fine ingredients and infinite
richness that embraces ancient Regional traditions (zealously retained in spite of new administrative boundaries),
the landscape, the flavors of its cuisine and the methods of preparation particular to
each small area. Each Region has maintained the originality of its culinary traditions.
French cuisine is today thought of as a major art form, called French Gastronomy; the cuisine owes
this status to the enormous riches of its countryside and to its people who have a history of protecting
and guarding their traditional fine cuisine.
for a year from date of purchase
Gift Certificate; can be made for any products or services we offer.
(425) 844-4102 One Regional Cooking Class= $165.00
Indulge yourself or someone extra-special with the gift of an unforgettable experience. Our hands-on regional classes are perfect for every aspiring chef. Our Chefs offer guidance and inspiration to fine-tune your techniques, as this is all hands-on,
it'll be you that will actually prepare the dishes . It's the ultimate way to learn and truly absorb every step of the recipe. Regional Cooking Classes
are held once a month on the 2nd Saturday of the month.
All of our classes are held within L'Auberge at The Edge of Seattle Inn.
In 2013 we were awarded one of the 10 best B&B Culinary
Schools in the world by Bed and Breakfast.com
Our class sessions are open to the public by appointment only and can also be booked by groups looking for morale/team
method of teaching is "Hands-On". We do not believe in the demonstration method, so plan on doing the cooking. The
movement flow is open, you may walk around and see at any time what others are doing and even join them in what they
are doing too. We strongly feel that unless you do it, you won't feel comfortable repeating the task at home.
There are no hidden tricks...our goal is for you to take the recipes home with you and to reproduce the menu at home.
Regional Cooking Class from Normandy France on February 14,
2015 St. Valentine's Day!
four course dinner menu from Normandy; where the most popular crop is orchards and orchards of
Apples, (anything made with Apples, such as Cider and Calavodos Liquor) beautiful grass fed cows who produce world famous
Butter, Cream, Cheeses and mild sweet tasting fish from the ocean. The combination
of these flavors and use of the freshest local ingredients make this class one not to be missed!
Our recipe for helping you celebrate this romantic holiday is to mix one part technique
with two parts food and presentation. Garnish with hospitality, then
serve and Voila, the French Joie de Vivre for this special St. Valentine
French Chef, Philippe Naud
||FOUR course dinner cooking class
Regional Cooking Class for February 14, 2014
Four Course hands-on French Dinner from Normandy
Meet Virginie Blackmoor; French native from the Lyon area of France, listen as she will share her beautiful language
and culture with us:
it or not, French food hasn’t always rimed with
taste & sophistication. Far from it! Let’s go back about 3 centuries ago to
explore the origin of French food as we know it today.
Did you know that the capital
of gastronomy is French?
And no… it is not Paris! What city could it be and what makes it so
in a French restaurant: Finally we will learn how to order in a French
restaurant and discover all the rules of French restaurant etiquette so that you
have the best experience possible during your next trip to France!
1st. Course: Mussels in Cider; Moules au Cidre
Rose D'Anjou or a Rose de Provence
2012 or Nouveau Beaujolais
2rd. Course; Sea Scallops with Cream of Endives; Coquilles
st Jacque a la crème d'endives et piment d'espolette
Style Wine: Gigondas, Moulin de la Gardellez 2009
3th. Course: Pork Chops with
Camembert with Normandy Potatoes (w/Leeks, Bacon, Gruyere and Cream) Cotes de porc au camenbert et Pommes de terre
a la normande
Chateau St. Michelle:
Ethos 2011 or an Archery Summit, Pinto Noir 2010 Oregon/Wash.
Dessert: Normandy Apple
Tart with Calvados and Almonds; Tarte aux pommes au calvados et amandes
Fanseca 20 years
Port, French Sauternes or a late harvest Viognier from Mt. Baker, Wash. or Champagne
This evening will be complete with fine china,
crystal, linen, sterling silver settings making
truly exquisite experience for
all. Our dress code
is dressy casual. We do not recommend shorts,
bermudas, sweats or jeans or flip-flops.
216th. Ave. N.E., Woodinville, WA. 98077
2013 - 2012 Auberge All rights reserved edgeofseattle.com