Auberge Edge of Seattle Cooking School

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

Take a look at our Series Page where you'll find the popular "Exploring French Classical Cuisine", cooking class menus and also the "Culinary Basics" page where you'll find class outline and available dates.

Chef Jason Vickers French Regional Cooking Class.. with Chef Jason Vickers May 26, 2012 Crab Crepes Crab Mango Salade 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 Jason Vickers transform raw perishable food to edible delicious gourmet courses. You will find that our in-house Chefs are opinionated, dynamic and very concerned about teaching YOU new cooking-skills.   Saturday May 26,  2012 3:00-9:00= 6 HRS.  Hands-On Cooking Class    MENU By Chef Jason Vickers   Menu for L’Auberge Edge of Seattle Inn Cooking Class     Seattle's Little Darling is back!   Crab Feast Cooking Class    Crab Bisque with Fine Herbs   Seared Crab Cake with Cajun Remoulade and Sauteed Greens    Crab and Avocado Crepes with Creme Fraiche    West Indian Crab Salad with Mangoes, Raspberries and Bibb Lettuce     Signature Dessert supplied by Auberge Edge of Seattle Cooking:   Glazed Chocolate Cake A L'Orange   This is a five course menu   Chef Philippe Naud French Regional Cooking Class     June 30, 2012 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 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 and now attending to his own catering company.  He recently became a US citizen! Hands-on cooking class, from the Aunis Saintonge Region of France.  $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 Bistro menu  Regional Cooking Class June 30, 2012  $160.00pp   The Aunis Saintonge Region of France is a province tucked between Britany and Bordeaux on the Atlanatic Coast....hence the heavy emphasis on the ocean and all fish from this region.  The menu is perfect for those of you that are tired of meats...and for those that are intrigued with a French pesce-vegertarian menu.                                                         Menu:   Mouclade mussels in a creamy saffron/curry sauce.   Seafood Macedonia salad is combination of carrots , peas , turnips , green beans steamed/ finely chopped with a combination of seafood shrimp, salmon, & crab tossed with homemade mayonaise   Seared Halibut with flavored anchovey butter & and leeks frizzle served over lentils du puy and vegetable (herbs, olives, onions) tartelette   Ile Flottante laying on a bed of creme anglaise and sprinkled almond brittle candy

2011 French Regional Cooking Classes  $160.00
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 nights, 2 dinner cooking classes, Join the Edge of Seattle Cooking School mailing list  Email: Email us for questions or special request.

French Chef Sally McArthur 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 May 21, 2011   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.