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Learn to cook like a pro! Thursdays $130.00
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
Work trade options available...ask us.
So Much to Save, No Time To Loose!
Buy one, get one 50% off
Buy One, Half Price on Second. $195.00
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 firstname.lastname@example.org with questions. For your convenience...please use the Book NOW button to schedule
your cooking class.
The scheduler will send you
a 24 hour before hand reminder that the class is a go.
One class of your choice $130.00 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. July 2
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. July 9
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. July 16
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. July 23
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. July
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. Aug. 6
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. Aug. 13
8. Charcuterie/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. August 20
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. August 27
THERE WILL NOT BE A CLASS IN JULY, LOOK FORWARD TO A Regional Cooking Class from the Loire Valley of France ON
AUGUST 9, 2015 SUNDAY
Four course dinner menu from Valley de la Loire, look forward to an exceptional menu reminiscent
of the bounty of this lush region known as the garden of France. It is the land of castles, the place where the purest
French is spoken and it is the home of some of the most delicious delectable and enjoyable wines. The countryside can
be described as pastorial with gentle slopes, dominated by rivers and the milky blue light of the summer sky...also the place
where I spent for 5 years as a teenager.
The combination of flavors and the fresh local ingredients makes this menu a wonderful treat!
When picking your wines to marry with our menu think about Vouvray, Touraine, Sancerre, Mascadet, Saumur, Chinon, Pouilly-Fume
and Pouilly-sur-Loire come to mind.
French Chef, Philippe Naud,
join him in "la cuisine" and with his guidance prepare
a meal of traditional regional dishes of the Loire Valley.
Philippe is a French native, born and raised in Paris, the City of Light. He was introduced to the Culinary Art at an
early age as his father was himself a Chef in LaRochelle, France. Philippe moved to the US 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. He has been working at Auberge de Seattle as one of our Chef Instructors
for the past five years.
||REGIONAL FOUR course dinner cooking class
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.
Hot Oysters in a creamy beure blanc sauce
Rose D'Anjou or a Rose de Provence 2012
Tourte au blettes et salad rappe de carrottes
Swiss Chard greens "pie"
(picked from our Potager garden) with cheeses, pine nuts and raisens and grated carrot salad (picked from our Potager garden)
Faisant roti avec puree de pommes de terre et fromage de Chevre et legumes potager croustillants
Pheasant with potatoe puree with Chevre cheese and crispy root vegetables (from our Potager garden)
St. Michelle: Ethos 2011 or an Archery Summit, Pinto Noir 2010 Oregon/Wash.
Dessert: Tarte au poires roties avec pate d'amande servie avec une creme anglaise
a la Lavande
Roasted Peart tart with almonds and a creme Anglaise sauce a la Lavender (Lavender
from our garden)
Fanseca 20 years Port, French Sauternes or a late harvest Viognier from Mt. Baker, Wash.
216th. Ave. N.E., Woodinville, WA. 98077
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