L'Auberge Edge of Seattle Cooking

2009 French Regional Cooking Classes  $99.00
Cooking Classes Dining Room	Seating is limited for these events, minimum of 7 required. Please call us for your recommended wine pairing! Getaway Package: 2 nites, 2 dinners, Join the Edge of Seattle Cooking School mailing list  Email: Email us for questions or special request.

Gift Certificate; can be made for any products or services we sell.

Take a look at our Series Page and menus

Chefs

	Visit our Culinary Vacation Website  Anticipation of our Culinary Tour to France Class with Chef Robert Houot  January 24, 2010   Dinner Class with DiStefano Wine Pairing 1:00-7:00= 6 hrs. Hands-On Class  Regional French Cuisines at It's Best Sleep in a Chateau by night Play in a French Cooking School by day January Special Cooking Class with Chef George Stevenson Menu for L’Auberge Edge of Seattle Inn DiStefano Wine Pairing Cooking Class Janunary 24, 2010  1:00-7:00= 6 hrs   Hors D'oeuvre   Bleu d’Auvergne Gougeres ~ DiStefano 2007 Sauvignon Blanc   Salad   Mixed Green Salad with Thyme Roasted Grapes, Aged Goat Cheese, Toasted Walnuts, and Red Wine Vinaigrette ~ DiStefano 2005 Grenache   Entrée   Roasted Lamb Rack with, Roasted Fingerling Potatoes, Red Kale and Butternut Squash~Apple Cider Sauce ~ DiStefano 2004 Syrah   Dessert   Pear and Almond Tart with Brandy Whipped Cream ~ DiStefano 2003 St. John Late Harvest Semillon   $99.00 + wine...waiting on pricing

	Chef Robert Houot with student chef Lui Chef Instructor at So. Seattle Community College Regional French Dinner Class with Chef Robert Houot  $99.00   Hands-On Cooking Class Chef Robert Houot Can anyone think of a more romantic and wonderful setting than grabbing a table at an outdoor bistro in France?  We thought we'd recreate it for you here at L'Auberge Inn.  Close your eyes, imagine, and relax with all your senses as you enjoy our mouth-watering French Bistro Menu.  This menu is more than a meal, it is a moment, a feeling, and a part of classic French life in Provence, to be enjoyed with friends.        December 12, 2009   Menu/ Classical Bistro Soupe de potiron  (pumpkin soup)   Civet de crevettes au vin de provence  (shrimps in provence wine sauce)   Magret de canard au porto gratin de pomme de terre. haricots verts & carrot puree  (duck breast port wine sauce  potato gratin string beans & carrot pure)   Tarte aux pommes a l'alsacienne (alsatian apple tart)   Seasonal Dinner Cooking Classes  This evening will be complete with fine china, crystal, linen, sterling silver settings making this a truly exquisite experience for all..   All classes come with file folder including Chef bio, menu, recipe, kitchen etiquette and class pictures.   Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, or jeans.

	RSVP required by December 6th. SUNDAY.  Pay with Paypal or at the door for wine seminar and hors d'oeuvres at L'Auberge Inn.  $45.00 Xmas Wine Tasting Mixer December 8, 2009  6:30-9:00   Tiny Bubbles….. Come celebrate the Holidays at L’Auberge de Seattle!   Tis the beverage of the season yet so much more - join us as we explore the philosophies, styles and versatility of all things sparkling. We’ll taste selections from artisanal champagne houses as well as beautiful examples from other parts of the world. Most importantly, we’ll lay to rest the belief that one can only make a toast with these fabulous wines – they are as diverse as the foods that we’ll be pairing and incredible values. Don’t wait for the perfect occasion to pop a cork…..in the words of one of the most compelling advocates of champagne:   "I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and I drink it when I am. Otherwise I never touch it, unless I'm thirsty." Madame Lilly Bollinger   A Votre Sante! Catherine Hay, guest wine educator Join us for our next Wine Tasting Mixer jut in time for Xmas celebration from 6:30-9:00.    Take advantage of this opportunity to enjoy a glass of champagne and hors d'oeuvres at L'Auberge Edge of Seattle Inn.   Let's raise a glass of champagne and toast to delicious wines!   Per Vitem Ad Vitam!   Join the fun, enjoy this Champagne Varietal exploration.  Join with us as Catherine Hay our wine educator discusses and compares the wonderful world of Champagne wines, as we enjoy warm hors d'oeuvres hand crafted by L'Auberge Edge of Seattle's  Nancy Gates-Douglas.    The revival of grape farming is an economic boost of importance, and its life form as a growing fruit commodity, is slowly being acknowledged from one end of the state to the other.  The full impact may not be felt for another generation, perhaps sooner, but it's coming nevertheless.  This is a good time to become acquanted witht the wines of Washington State.  Give this the best of thoughts, because we are truly in a remarkable time and place.  As wine historians will likely tell you, it's unusual that so many good things could come together in one region..from out of the past, so quickly.  There's a total of 602 official licensed wineries in the State of Washington and Merlot is being planted in ever increasing amounts.   With the abundance of good weather, the growers and wine makers are learning how to get the most from the vines.  The most vivid example is evident throughout the state where growers are pushing the envelope of viticulture by doing everything they can, from spring to fall to ensure their wines are expressions of the grape, and intensely aromatic flavor.  And if big -- jammy reds are your desire; the state is laden with wineries making huge merlots, syrahs and cabernets. The heart of the state of Washington is agriculture, the land and its people.  This is the advantage and the selling point, for those in the know seeking the definitive gentle lifestyle of the country, with the cammaraderie at the dining table.  Join up, join us at our upcoming Xmas Wine Tasting and become neighbors, and learn about the down-to-earth goodness of Champagne.  The way to do it, is to toast the grape and those who nurture it, from the soil to the glass through the Art of the Vine, The Art of Wine and the Art of the Table! Did you know? Annual rainfall:  Eight inches in Eastern Washington, 48 inches in Western, WA. Average hours of summer sunlight:  17.4 hours per day, about 2 hours more than Napa. National rank:  2nd largest premium wine producer in the U.S.A. Total economic impact on Washington State:  $3 billion   Catherine Hay; Wine Educator As a native Oregonian growing up in the Willamette Valley, Catherine gained an awareness and appreciation for wine at a young age. After graduating with degrees in European History and Political Science, she spent three years on Capitol Hill (aka the 'other' Washington) before realizing it was time to rekindle her love of wine. Fueled by her childhood memories, Catherine began a 10-year exploration of wine and hasn't looked back. Gaining experience and perspective on both New and Old World wines, one of her more enlightening experiences was working for Duval-Leroy, a 150 year-old family-owned champagne company run by the legendary matriarch, Carol Duval-Leroy. Catherine now brings her knowledge, enthusiasm and passion to individual clients encouraging them to explore wine from all over the world.  She shares her philosophy that wine is always accessible as well as educational with the belief that "wine should be experienced in community; never hesitate to raise a glass with friends and family in celebration of life."

Meet me at the kasbah We have another treat for you coming up at the end of January, that I am personally excited about.  This January class will be a hands-on Moroccan cuisine taught by guest Chef Majida and Hassen Sbai, co-owners of the Kasbah Moroccan Restaurant in Ballard.  I not only lived in France but I also lived in Casablance, Morocco for eight years....the same royal city that Chef Sbai hails from.  My mouth is already watering in anticipation of the delicious food.  Join me in our French Country Inn cuisine and we'll raise up your glasses together to toast the Chef and your excellence in preparting these recipes.  May it ever be the best! Hands-on Moroccan Kasbah Cooking Class Moroccan Kasbah Cooking Class Co-owner and Moroccan native Chef Majida  Sbia will teach this four course hands-cooking class on January 31, 2010   3:00-9:00=  6 hrs.  $99.00   The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more  enjoyed than in this country. Moroccan cooking is characterized by rich spices on the cook's shelf, and in her mortar. The scents of coriander, cinnamon, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of mint, roses and orange blossom, delighting the senses. Menu to follow:     Kasbah Menu   Salads   Carrot salad Marinated carrots in garlic, cilantro and lemon vinaigrette.     Zaalouk Sautéed eggplant in garlic & tomato sauce with olive oil   Entree  Kasbah Couscous  Couscous with chicken, Served with vegetables& topped with garbanzo beans and raisins.    Dessert Poached pears in cinnamon and ginger sauce       Outside Patio Dining

	Chef Eddy Rico French Chef from Provence Hands-on Regional Dinner Class with Chef Eddy Rico   $99.00 PROVENCE  is blessed by the sun..sumptuous and delicious flavors await you from the south of France.  Provence is know for a terroir that produces aromatic and savory native products.  The combination of these flavors and the fresh local ingredients...are not only delicious but economical too.   The sun drenched flavors of Provence are provided in this menu created by Chef Eddy Rico.  Join him in "la cuisine" and with his guidance prepare a meal of traditional regional dishes of Provence in the Fall. Cuisine from Provence Wait on Chef Eddy's schedule and new menu 3:00-9:00  6 hours Hands On Cooking Class   Goat cheese and bacon feuillete   Sea scallops salad with vanilla oil and parmesan cheese   Stuffed vegetable   Chocolate and caramel mousse