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L'Auberge Edge of Seattle Cooking
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L'
Auberge Edge of Seattle Cooking Announces
Breakfast Class Series Strictly for Bachelors
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Woodinville, Washington - Sunday Mornings
10:00-1:00= 3 hrs. Hands-On
Starting on Oct. 4, 2009
Five Part Series. Pick five menus out of ten classes for $275.00. Each can be prepared in an
hour or less. Or take one class for $65.00 per class.
Our classes our held in our French Country Inn, in the Woodinville Wine Country.
(425) 844-4102
You had a great night, now what's your follow through?
You've seen
him in the movies, suave, debonair, sophisticated, his secret...
Quite simply he has style, he has class,
his mama gave him a few cooking lessons.
When it comes to wine, if all you can say is beer, white or red, if
you can't pair a wine with food, you may have missed out on a few hours of education that can make you a little more 007 and
a lot less bubba.
Women are impressed with
a man that knows his way around the kitchen, food and wine. That's where we come in. We have been teaching the art of
fine cuisine and wine appreciation for three generations. The area's best chefs have taught in our kitchen. Now we have compiled
the best of the best breakfast menus that can be prepared in one hour or less specifically for the challenged bachelor.
Come create some steam in your kitchen, bond with your woman in the kitchen and she'll follow you on any secret mission.
Spend the morning under the expert guidance
of one of our executive chefs, while you learn how to win her heart through your effort in the kitchen. In this five
part breakfast series learn cooking techniques from preparation to final presentation.
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$275.00 Pick 5 classes from series #1 or pick and choose some from this
series and others from Series #2 Pick 5 out of the 10 classes.
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Any one Bachelor Breakfast Class; Hands-On 10:00-1:00= 3 hrs. $65.00 |
Series One:
Eggs Florentine
Oct. 25 Chef Eddy
Oeufs a la florentine
Salade de fraises et tuile aux amandes
Strawberry salad and almond tuiles
Root vegetable hash with poached egg
Nov. 1 Chef Jefe
Fricassee de tubercules et oeuf poche
Meringue aux framboises et a la creme epaisse
Meringue served with mascarpone cream and raspberry
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Take all of the classes from Series II or pick and choose some also from Series I |
Series Two:
Ouefs Brouilles with Wild Mushrooms
Nov. 08 Chef Jefe
Oeufs brouilles et champignons sauvages
Crepes fourrees : filled crepes
Sweet filled crepes
Oeufs a la boulangere and fresh fruit Nov.
15 Chef Jefe
Eggs in the fashion of the baker with fresh fruit
Poire Belle-Helene
Poached pears served with warm chocolate sauce
Shirred Eggs Dec.
06 Chef Jefe
Peches Cardinal
Poached pears with pureed raspberries, whipped cream and toasted almonds
French Toast with fruit compote Dec.
13 Chef Jefe
Pain perdu et compote de fruits de saison
Pot de creme au chocolat
Baked chocolate custard in individual little porcelain pots
Egg Mousse Jan.
10 Chef Eddy
Clafoutis aux cerises
Cherry batter tart
Eggs Benedict with potato mushroom pancake Jan.
17 Chef Eddy
Oeufs Benedicte avec pancake aux pommes de terre et champignons
Salade d'orange marocaine
Morrocan Orange Salad
Spanish omelet with fresh salsa and creme fraiche Jan.
24 Chef Eddy
Omelette espagnole a la salsa maison et creme fraich
Compote de fruits d'automne
Stewed fall season fruits (pear and apple)
Puff Pastry with Scrambled eggs
Jan. 31 Chef Eddy
Pate feuillete et oeufs brouilles
Ananas a la creole
Roasted pineapple flambe with rhum
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