L'Auberge Edge of Seattle Cooking

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Chefs

The theme for these two classes is based on the Julie and Julia Movie, the menu and recipes are strictly from the book Mastering the Art of French Cooking. L'Auberge Specialty Cooking School in the Woodinville Wine Country is proud to present two fun classes scheduled for November 7 with Chef Jefe.  Class comes with the book.  $139.00 Book comes with class fee Julia Child has now, after 48 yrs. a best seller...butter and all Nov. 7, 2009  3:00-9:00= 6 hrs. Hands-On cooking class with book Menu 2 Crouton w/Mousse de Foies de Volaille (p559) Crouton w/Chicken Liver Mousse Potage Veloute Aux Chamignons(page 40) Cream of Mushroom Soup Bifteck Saute (p295) & Aspèrges au Naturelle (p436) w/Béarnaise Sauce Pan Broiled Steak, Boiled Asparagus    Gratin Dauphinois (p 523) Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic Tarte aux Limettes (p645) Lime Souffle Tart                                                     Chef Jefe   Cooking is a matter of "flavor and taste".  This separates many a kitchen from the mediocrity to one of refinement.  Under the direction of Chef Jefe you will transform raw perishable food to edible delicious gourmet courses.   Chef Jefe most recent notoriety is from being the Chef/Owner of Austin Cantina in Ballard.  He has extensive experience working upfront as well as behind the counter, not only in restaurants but also in bakeries, cafes, and catering operations.  He is a MBA educated Chef.  Truly a man of multi-talents.  His great love is sharing food and music and supporting sustainable living.

	Visit our Culinary Vacation Website  Anticipation of our Culinary Tour to France Class with Chef Robert Houot  December 12, 2009   Dinner Class 3:00-9:00= 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

	Chef Robert Houot with student chef Lui Chef Instructor at So. Seattle Community College Regional French Dinner Class with Chef Robert Houot  $99.00  Nov. 14 or Dec. 12/09 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.   November 14/09   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)      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.

	Chef Eddy Rico French Chef from 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.   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 December 5th. 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   Hands-on Regional Dinner Class with Chef Eddy Rico   $99.00

Special Occasion Gift Special Occasion Gift Certificate Meet me at the kasbah We have another treat for you this month that I am personally excited about.  The October class will be a hands-on Moroccan cuisine taught by guest Chef Majid Sbai, co-owner 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.  May it ever be the best! Hands-on Moroccan Kasbah Cooking Class Moroccan Kasbah Cooking Class Co-owner and Moroccan native Chef Majid Sbia will teach this four course hands-cooking class hopefully in December, 2009   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 RSVP required.  Pay with Paypal or at the door for wine seminar and hors d'oeuvres at L'Auberge Inn.  $35.00 Winter Wine Tasting Mixer November 17, 2009  6:30-9:00 Join us for our next Wine Tasting Mixer this fall from 6:30-9:00.    Take advantage of this opportunity to enjoy a glass of wine and hors d'oeuvres at L'Auberge Edge of Seattle Inn.   Let's raise a glass of wine and toast to delicious wines!   Per Vitem Ad Vitam!   Join the fun, enjoy this Rose exploration.  Join with us as Ann Brooks our wine educator discusses and compares the wonderful world of Rose 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 Spring Wine Tasting and become neighbors, and learn about the down-to-earth goodness of these three varietals:  Viognier, Semillion and Chardonnay.  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

2009 French Regional Cooking Classes  $99.00
Cooking Classes Dining Room	Seating is limited for these events, minimum of 8 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.