Auberge Edge of Seattle; Specialty French Cooking School
Learn to cook like a pro! Thursdays
Use the book now button to reserve your cooking class. If you have a voucher,
or payment receipt please bring it with you when attending the class. After cooking we all
sit down together to enjoy the fruits of your labor. For liability purposes, any leftover food items that are
not served to guests remain the property of Auberge Edge of Seattle Cooking School, and are donated to Seattle's food banks
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Topics of study below are of fundamental techniques of French Classic Cuisine. We are teaching step-by-step
culinary preparation techniques along with nutrition and palette-building lessons. These basic cooking theories and technique
courses will introduce the student to the application and development of French cooking fundaments and techniques.
A good grasp of the Culinary Basics will give you the confidence to apply these skills to any recipe or to create your own
Whether you're more of a take-out expert or you're looking to perfect your Hollandaise
sauce, Auberge cooking school caters to chefs of all levels and abilities. You'll find our hands on workshop classes
a great way to cultivate your culinary skills in an easy-to-follow progressive format. Once you've taken our classes
you will have all the tools you need to become a top-notch home chef.
Culinary Basics: Workshops are held Thursday from 5:30 p.m. to
9 p.m. and include tasting of the food students prepare. Class topics include white and brown stocks, roux, braises and stews,
emulsion sauces, potatoe and egg cookery, working with pie and tart doughs, charcuterie and sausage making, and pâtés and
Individual Nine Workshops to be repeated till the end of the year.
5:30-9:00= 3 1/2 hours
Thursdays evenings; Minimum of 10 per class
please send an email at email@example.com with questions. For your convenience...please use the Book NOW button to schedule
your cooking class.
Our scheduler will send you a 24 hour before hand reminder that the class is a go.
One class of your choice $120.00 per class
Pick any two cooking classes for $170.00
Pick any four classes of your choice $280.00
Our discounts cannot combined with any other offers.
1. Knife Skills. In this class students will become familiar professional
knife grips for all the basic knife cuts and cutting techniques used in a professional kitchen. They will develop familiarity with handling and caring for a knife, including the proper way to hold various
knives. They will also learn to efficiently trim and cut basic vegetables. Students will prepare a classic ratatouille using the skills learned in class. May 8
2. White and Brown Stocks. There is perhaps
no more important ingredient in French cuisine than the use of freshly made stocks.
In this class students will be familiarized with all of the classical stocks and their various applications, including
white and brown stocks, fumets and court bouillons. Mastering these classic stocks
will give you the foundation for creating sauces with wonderful complexity and help you add flavor to your cooking.
Students will prepare a classic French onion soup. May 15
3. Roux. One of the most
basic thickening agents used in French cuisine is a roux which is an often misunderstood element of classical cuisine. In this course this fundamental ingredient will be demystified and explained in detail. Students will learn how to create flavorful, creamy sauces and soups using this ingredient,
including the preparation of New England Clam Chowder.
4. Braises and Stews. Anyone can take
an expensive piece of meat or fish and simply grill or saute it to make it taste good.
But what great chefs understand is that through classical cooking methods such as braising and stewing, overlooked
cuts of meat can be transformed into dishes of exquisite tenderness and richness through careful, slow cooking. Students will apply the knowledge they learn in this course to the preparation of a classic boeuf bourgignone. May 29
5. Emulsion Sauces. This course will
focus on preparing emulsion sauces, warm and cold, such as mayonnaise, hollandaise, vinaigrettes and beurre blanc, including
derivatives for each. After this course students will have the knowledge and
confidence to prepare hundreds of different sauces for a wide variety of applications.
During class students will prepare a classic hollandaise sauce to be served with an entrée of poached salmon. June
6. Omelets and Egg Cookery. The mark of every trained professional
chef is the preparation of an omelet. This course will simplify this important
and basic preparation, giving students the knowledge necessary to prepare sublime egg dishes in a matter of minutes. In addition to omelet cookery, all of the other basic French methods of egg cookery
will be covered, including poaching, hard and soft boiling, and scrambled eggs. With: Potato
Cookery. This class will focus on that most
humble, but all important of ingredients, the potato. Students will learn which classical
preparations are appropriate for various types of potatoes, thus ensuring that whether it be the creamiest, smoothest mashed
potatoes or the crispiest fried potatoes, they come out perfect every time. This course
will include the preparation of a classic potato gratin. June
7. Working with Pie and Tart Doughs. Students
will learn all the fundamental knowledge required in order to create basic doughs that can be used for various applications
such as pies, tarts and quiches. Information presented will include how to prepare,
store, handle and roll out basic doughs, and students will apply this knowledge to the preparation of a classic quiche
during class. June 19
8. Chacuterie/Sausage-Making. Come and learn the lost art of making your own fresh sausages using only natural
ingredients like meat and fat and spices. Discover the technical knowledge necessary
to not only recreate any traditional sausage from around the world, but how to create your own original styles of sausage
by following a few basic principles. In this class students will apply the knowledge
they have learned to preparing a variety of fresh sausages as well as accompaniments to enjoy them with. July 3
9. Pates and Terrines. One of the hallmarks of French cuisine is the
delicious and savory repetroire of pates, terrines, and other forcemeats. In
this class students will learn the science and technical knowledge required to prepare a variety of forcemeats such as pates,
terrines, and rillettes. This background will enable the student to produce
any of these items at home, as well as to apply this knowledge to such American standards as meatloaf or meatballs. June 26
Basque Regional Cooking Class;
June 14, 2014
Philippe hails from Paris, France...born and raised in the City of Light! Paris
is the gastronomic heart of France; delicacies
from around the country flow into the city’s markets
Paris, eating and talking about food are favorite pastimes.
Chef Philippe Naud in preparing this menu from the Basque Region of France.
He was introduced to Culinary Art at an early
age as his father was a Chef "Saucier" in LaRochelle, France.
Philippe moved to the United States in the mid-eighties
and opened his own European Bistro Restaurant (Cafe Mars) in Seattle
two years later. His experience also includes cooking for private
corporations, and the elite of Seattle.
Our dress code is dressy casual. We do not recommend shorts, bermudas shorts, sweats, jeans, slippers or flip
flop shoes. We also recommend
you bring two bottles of wine per person for this six hour long class.
a Vin-Mousseaux de qualite or Champagne would go well.
||Regional cooking class from the Basque Region of France; 6 hrs. long and 4 courses.
First Course, served at 5:00:
Jacque saisies au beurre d'orange, fait maison, servit avec un puree de petits pois froid au parmesan et zest de citron.
House Coquilles St Jacque seared in a orange butter sauce served with puree of fresh peas with parmesan and zest
2nd Course, served at 7:45 in the formal dinning room:
Salade de Calamari grilles Basquaise sur BBQ.
on the BBQ, served over a bed of a trio of Bell peppers, Tomatoes, Onion and Garlic served with a spicy tomatoe
Faisan-roti, sauce Romesco, accompagnes
d'un riz au saffron et aubergines minatures.
Pheasant in Romanesco
sauce with saffron rice pilaf, and miniature eggplants
a side dish of a duo of white and green asparagus in season with a white butter sauce.
cake baked with a filling of cherries and custard.
May 10th. Regional Cooking Class
from Ile de France, by Chef Christine Oliverie
First Course/Hors D'oeuvres, Homard a l’americaine
(Lobster American sauce) Despite of its name, this recipe was invented by a
French Chef, Pierre Fraysse. In 1860, he came back from the States and opened
his own restaurant. His restaurant was
very successful. One night, a few customers arrived late and Pierre was
embarrassed because he didn’t have much left in the fridges to make dinner. He
had a few lobsters that were for the next day menu but he decided to use them to
make a quick dish for his guests. He cooked them with wine, tomatoes and arrived
in the dining room carrying the lobsters with a triumphant face: Ladies and
gentleman, here is my new creation. I called it “le homard à l'américaine”.
2nd. Course, Potage Crecy (carrot
soup) is named after a city called Crécy-la-Chapelle in the suburn of Paris. Very
close to Paris, to this day carrots with a great reputation are grown there. These carrots
are called “carotte de Meaux”. They are sweet and create a delicious soup.
Course/Entrée, Canard a l'orange (orange
duck) is a classical of the
gastronomic French cuisine.
Its success resides in balancing sweet and salty ingredients.
Pommes Anna (Anna potatoes) is a classic French dish of
sliced, layered potatoes cooked in a
very large amount of melted butter. The dish is generally credited with having
been created during the time of Napoleon III by the chef Adolphe
Dugléré,when Dugléré was head chef at the Cafe
Anglais, the leading Paris
restaurant of the 19th century, where he reputedly named the dish for one of his grandes cocottes of the period.
(one of his sweet hearts)
Tourte aux blettes is a sweet tarte made with pate brises, filled with Swiss Chard, Swiss Cheese,
Currants and Pine Nuts. baked and served along with the Duck a l'Orange.
Oeufs a la neige
(floating island) is a Parisian dessert consisting of meringue floating on a vanilla custard and napped with caramel. It is a light and delicious. The meringues are prepared from whipped egg
whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.
||Ile de France Regional Cooking Class for May 10, 2014
3:00-9:00= 6 hrs.
Our dress code
is dressy casual. We do not recommend shorts, bermudas shorts, sweats or jeans. We also recommend you bring two
bottles of wine per person for these six hour long classes. We suggest you bring two bottles of wine to drink and share
with everyone else in attendance.
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