 Casual Entertaining A La Francais Menu |
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October 06, 2007
Chef Tom Black
Saturday Hands-On Class
3:00-6:00 6 hrs. $99.00
Casual Easy Entertaining
If you love to entertain, but stress out about the organization, come learn how to throw a small-plates party that is as fun for you as it is for the guests. You will also learn make-ahead strategies, how much food per person to plan, and other tricks for stylish, stress free gatherings....such as buffet table building and presentation.
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Poached Salmon au Champagne with a delicate Tarragon Buerre Blanc sauce
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Saucission en Croute
(spicey sausage meat with apples and pistachio nuts) in puff pastry
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Tarte a L'Onion Alscienne
(traditional French Onion Tart)
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Salade de Province with Goat Cheese, fresh fruits in a basil orange vinaigrette
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Mousse aux Chocolate
(Traditional Chocolate Mousse)
Recommend wine pairing:
Champagne, Gewurtztraminer, Reisling
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Chef Tom Black
October 27, 2007
Saturday Hands-On Class $99.00
3:00-9:00= 6 hrs.
Four Course Dinner Menu
Regional French Cuisines: The Loire Valley
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 ingredients. One of the best-loved desserts of France, the upside-down apple tart, is a Loire Valley speciality. For a taste of this bounty, join our chef in preparing a luscious dinner from the garden of France.
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Potage de Marron et de L'Ail
(Chestnut and Garlic Soup)
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Canard (Duck) en Cabernet Franc with braised Endives and puree of Carrots and Parsnips
Salade Verte, Sancerre Chever, Framboise et vinaigrette de Citron.
(Butter lettuce with Sancerre Chevre cheese, Raspberries and Lemon Vinaigrette)
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Tarte Tatin
(upside-down apple tart)
Reds from Bourgueil or Chinon or your choice of a Carbernet Franc wine
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| Contact Information |
| L'Auberge Edge of Seattle Inn
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Nancy Douglas; Proprietress
Edge of Seattle Cooking
(425) 260-6213
Honeymoon Suite
L'Auberge Edge of Seattle is for lovers, young and old! As in the quiet secluded private auberge's of Europe, we are hidden away in a forest of evergreen. The setting is especially enticing for lovers who seek a romantic "getaway" from prying eyes for the day, week or longer. This is an ideal location for lovers to roam the grounds, sit on the veranda in the summer time and enjoy afternoon tea service or other eateries upon request. We are well off the beaten path covering five acres in between Redmond and Woodinville on the eastside of Seattle. |
| Chef Tom Black |
| In the Lime Light |
Chef Tom Black
is a highly motivated, classically-trained chef. He brings enthusiasm, expertise and attention to detail to the kitchen. Most recently he was the General Manager and Executive Chef at The Barking Frog Restaurant at Willows Lodge in Woodinville, Wa. He was also Executive Chef at Fullers Restaurant and Alderbrook Resort and Spa
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L'Auberge Edge of Seattle Inn and Cooking
