|
Bonjour!
Seattle is exploding with one type or another of
cooking class and with as many culinary chef
instructors. Each one of the chefs teaching at
L'Auberge cooking school has his own distinctive
style and yet they have one thing in common. They
love what they do and love teaching you what they
love. Learn, partake and enjoy one or more of the
classes we are offering.
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
sandalwood, mint, and roses, delighting the senses.
|
|
|
Marrakesh Express Menu
- Spiced Olives
- Moroccan Carrot Salad
- B'Stella (layered pie with chicken)
- Couscous with Vegetables
- Tajine of Lamb with Apricots and Honey
- Moroccan Sweets
- Mint Tea
|
|
|
The Loire Valley Menu
- Haricots en Salade (four-bean salad)
- Salmon Poche, Beurre Blanc Tomate a L"Estragon
(Poached Salmon with Tomato-Tarragon Butter
Sauce)
- Gratin de Courgettes (Baked Zucchini Casserole)
- Tarte tatin (Caramelized Apple Tart)
- Cheese Plate: Sainte-Maure, Valencay, Selles-
sur-Cher, or Chavignol
- Recommended Wine Pairing:
- Sancerre or Pouilly-Fume
|
|
Our Evening Dinner Cooking Classes come
complete with fine china, crystal, linen, and sterling
silver settings making this a truly exquisite
experience for all..
The class also comes with a file folder including Chef
bio,
menu, recipe, kitchen etiquette and currant
newsletter.
Call now, or go directly to our website
to pay on line with Paypal.
A Bientot!
Nancy Douglas; Proprietress
Edge of Seattle Cooking
voice: (425) 260-6213
|
|
|
Featured Chef
|
Shannon Herman has been a chef, caterer
and food
and wine instructor, and a lover of all things culinary
for 18 years. She was classically trained at the
California Culinary Academy in San Francisco and
studied in Copenhagen, Denmark.
She has worked in
restaurants, wine and catering companies in the
Northwest and the Bay area and had her own
catering company/private chef services for nine
years and is currently is an instructor at the Seattle
Culinary Academy. Her passion is to create a
memorable dining experience using flavor, colors and
imagination while exploring and sharing cultures and
cuisines.
|
 |
|
|
|
Where and When
|
September 22, 2006
Chef Shannon Herman
Hands-On 6:00-9:30ish Friday Night
$65.00 "Marrakesh Express"
September 23, 2006
Chef Hope Sandler "The Loire Valley"
Hands-On
3:00-
9:00ish Saturday
$99.00 per person
recommended wine pairing
Fertile farmland and well-stocked streams provide
materials for Loire Valley cooks. From the
farms come radishes, beans, sorrel, peas, leeks and
herbs for salads; the rivers yield trout and salmon to
sauce with a delicate beurre blanc. One of the best-
loved desserts of France, the upside-down apple
tart, is a Loire Valley specialty. For a taste of this
bounty, join chef HOPE SANDLER in preparing
this luscious Dinner from the garden center of France.
September 29,
2006
Chef Shannon Herman
Hands-On 6:00-9:00ish Friday Night
$65.00 "Basque Small Taste"
|
|
|
