Auberge Edge of Seattle Cooking School

Gift Certificate; can be made for any products or services we offer.  (425) 844-4102

2012 French Regional Cooking Classes  $160.00   All of our classes are held within L'Auberge at The Edge of Seattle Inn. We were the CitySearch editorial winner for Best Romantic Hotel for 2006 in Seattle. We were also voted Best B&B Inn 2006 & 2007 and Best Weekend Getaway Hotel for 2006 in the Seattle metro area. You may be wondering what happened since 2007? CitySearch has not had a Bed and Breakfast Inns competition since 2007 for the "best of Seattle". Our class sessions are open to the public and can also be booked by groups looking for morale/team building opportunities Cooking Classes Dining Room My family heritage is French and I was raised to honor old country values, as such I inherited the "old country" belief that food and wine are inseparable companions. It's a shame, but somehow food and wine became separated in this country.   Fortunately knowledgeable writers, restauranteurs and wine lovers have been doing everything possible to increase the awareness of the natural placement of a bottle of wine on the table accompanying a meal. Yes, to truly appreciate a good meal or a good bottle of wine you do need the other, after all wine is a food, meant to be enjoyed as an integral part of both everyday and special occasion meals.   I think the most effective way to spread this message is by creating an exciting food and wine experience here at L'Auberge Edge of Seattle. Below we have done just that! n to cook from a Master Chef, take this opportunity to sleep in a one of a kind Inn that Cooking is a matter of "flavor and taste". This separates many a kitchen from the mediocrity to one of refinement. Under the direction of our Executive Chefs let us transform raw perishable food to edible delicious gourmet courses in our Regional Cooking Classes. You will find that our in-house Chefs are opinionated, dynamic and very concerned about teaching YOU new cooking-skills. Our French Country Inn accommodates ten. This is a once in a lifetime adventure.  Check out our two night getaway package. We are located on the edge of Seattle, secluded on five wooded acres. All accommodations are beautifully appointed and your Saturday cooking class for two is included in this package. No experience in cooking is required to enjoy the class and to partake in the meal. Sleep over and drive home safely the next day Seating is limited for these events, minimum of 7 required. Getaway Package: 2 nights, 2 dinner cooking classes, Please call us for your recommended wine pairing!   Studio  $455.00 Chef Quarters  Apt.  $582.50 Honeymoon   $848.50   exclusive of taxes and fees. Join the Edge of Seattle Cooking School mailing list  Email: Email us for questions or special request.

	March. 9, 2013           3:00-9:00= 6 hrs.   $160.00 Hands On Cooking Class Chef Philippe Naud is a French native...born and raised in Paris the City of Light.   He was introduced to Culinary Art at an early age as his father was himself 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, the elite of Seattle.  He LOVES Seattle and recently became a US citizen! Hands-on cooking class, from the Province Region.  $160.00 Chef Philippe hails from Paris, France. Paris is the gastronomic heart of France; delicacies from around the country flow into the city’s markets and restaurants. In Paris, eating and talking about food are favorite pastimes. Join Chef Philippe Naud in preparing this menu from Provence. Provence Regional Cooking Class January 19, 2013  $160.00 pp   Les Saveurs de Provence 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.                                                         Menu:      March 9, 2013     First Course:  Mushroom Tatin   2nd Course:   Bouillabaise Soup                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               Entree:  Coquile St. Jacque au sel d'orange with caramalized endives and   Dessert:   Lemon Mousse

When you take a hands-on cooking class under Chef Sally's direction, you will learn a menu that is truly authentic, and get historical information on the menu and the recipes to boot.    Her classes will be filled with insight on the history and life in France, all the time filled with delectable scrumptious cuisine.  I hope you will take advantage of this rare opportunity to learn from an exceptional Chef de Cuisine.   Flavors from the South of France $160.00 Les Saveurs de Provence 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.     Chef Sally McArthur   Les Saveurs du Sud Flavors from Southern France   Tomato Tatin A tarte renversée of caramelized tomatoes gastrique with crisp puff pastry   Supreme de Canard Sliced breast of duck in the provençal style with oranges, olives and Cointreau   Salade Roquefort aux Noisettes The most famous cheese of southern France is showcased in this salad of sweet lettuces and herbs   Gateau de la Victoire The most famous of all the French dark chocolate gateaux

Call to check and see if we have any special deals going on.  We encourage you to ask!   3:00-9:00= 6 hrs. French Regional Cooking Class A hearty winter meal from Alsace   with Chef Paul Redman Spring, Summer or Fall is the time to enjoy the harvest from our lovely Potager Garden.  Classes as the French Regional Classes with their four course menus are more geared (because of time) to the Chef and the Student Chefs going out to the Auberge Potager Garden to harvest vegetables used in the classes.  All classes are hands-on where you will make everything from scratch under the direction of Chef Paul Redman.  Chef Redman is a full time Chef instructor at Seattle Art Institute.  This is a cooking and dining experience at Edge of Seattle Specialty Cooking School in Woodinville....the evening's activities include food prep, demonstrations of cooking techniques, and formal dining along wtih friends who appreciate gastonomic excellence.   Les Saveurs d'Alsace Alsatian Menu: Alsace is located on France's eastern border and on the west bank of the upper Rhine adjacent to Germany and Switzerland. Ramequin - warm cheese puff hors d'eouvre Truite au Bleu - poached trout served with Riesling sauce Baeckeoffe - meat and potato casserole Tarte aux Pommes a la Alsacienne - apple custard tart $160.00 March 17, 2012   3:00-9:00= 6 hrs.  Saturday Class comes with Chef Chapeau or Auberge Apron to take home with you and a Vin Mouseaux Reception

Chef Ryan Witcher

3 course...all chocolate dinner menu    $150.00

Seafood Menu La Mer et les Poissons 1. Tuna, Fresh Mozzarella, and Basil Pizza...grilled. 2. Saumon Grillé et Cèleri Rémoulade/ Alaskan Salmon, Arugula Salad, Celery Root Rémoulade   3. Baby Carrot Confit with Orange Juice and Cumin   4. Chocolate Pot de Crème & Pate Choux au mousse de fraises/ Chocolate pudding cups and Strawberry Mousse filled "cream" puffs	Saturday 3:00-9:00= 6 hours Hands-On Cooking Class Chef Jefe Birkner July 30, 2011   $160.00 The sea and the fish cooking class with Chef Birkner July 30, 2011 3:00-9:00 All of our French Regional Cooking Classes come with vin Mousseaux Reception, menu and recipes, your own Auberge apron to take home, and pictures of your class posted on Facebook.

Hands-On Cooking Class with CHEF JOSHUA DELGADO
3:00-9:00= 6 HRS. with exclusive one on one INSTRUCTION All classes come with a Vin Mousseaux reception, question and answer introduction, file folder including Chef Bio, menu, recipes, kitchen etiquette, Auberge Edge of Seattle apron to take home with you  and class pictures that will be posted on my Facebook page for you to view and share with your friends. Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, or jeans.  Classes are limited to 10-12 people. Summer Sea Breezes Menu   Salad: Mizuna, Raspberries, Hazelnuts, Hazelnut Crusted Goat Cheese, Raspberry vin.   Hors D'oeuvres: Sweet Dungeness Crab, Grilled Asparagus, Poached Egg, Lemon, Parmesan   Entree: Sautéed Sole, Fingerlings, Leeks, English Pea Cream Sauce   Dessert: Rhubarb Financiers, Strawberry & Rosemary Preserve	Chef Delgado is one of the local Chefs from the Woodinville Wine Country.  He is the Sous Chef at Barking Frog Restaurant.   Chef Delgado has been working consistently in the Culinary Arts since he was 16 yrs. old.  He is a perfect example of someone working his way up the ranks.  At 26 yrs. old he is far ahead of others, of the same age, who have spent time in Culinary/Hospitality Schools.  All of his experience has been hands-on, learning first hand from the great chefs who have mentored him.  We are pleased to introduce him to our guests and to have him join our repertoire of chefs teaching hands-on cooking classes at Auberge de Seattle Specialty Cooking School!

	Chef Robert Houot with student chef Lui Chef Instructor at So. Seattle Community College Regional French Dinner Class with Chef Robert Houot  $149.00   Hands-On Cooking Class Chef Robert Houot Can anyone think of a more romantic and wonderful setting than grabbing a table at an outdoor romantic 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 seasonal dinner cooking class menu, where the wine flows like the Rhone and the food brings sensations heretofore unknown to your taste buds.  This menu is more than a meal; it is a moment, a feeling, and a part of classic French life in France, to be enjoyed with friends. Seasonal Dinner Cooking Classes      Coming back this Fall, 2010 Menu Traditionally Alsatian Choucroute a l'Alsasienne   Hors D'oeuvres:  King Salmon with sauce Nantua Entree:  Sauerkraut a l'Alsacienne  "Choucroute" Salade:   Butter lettuce with Vinaigrette Sauce Dessert:  Pudding de Cabinet with Vanilla Custard sauce 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, recipes, kitchen etiquette and class pictures posted on Facebook. Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, or jeans.

	$99.00 Sale price for Regional Cooking Class on May 11, 2013 with Chef Peter Levine Regional Cooking Class:  Ile de France  $99.00 pp Chef Peter Levine will guide you on this four course dinner menu   Hors D'oeuvre Marinated goat cheese crostini on toasted baguette Saturday May 11, 2013; 3:00-9:00= six hours hands-on cooking class First Course Potage aux Primeurs Traditionally a spring soup made up of fresh in season vegetable and herbs. Look forward to harvesting what is in season from our organic garden. Entree Gibelotte de Guinea Hen served with a medley of fresh baby Articoke hearts.  Side dishes of fresh Greens (spinach or kale), and a Zuchini gratin. We would be happy to offer you wine pairing suggestions. Le Dessert:  Gateau Paris-Brest A large ring of choux pastry and a praline flavoured cream center