Edge of Seattle Cooking

 

Please be our guest... to our first Rose varietal Wine Tasting on August 12th and to our

French Regional cooking classes on August 15, August 22 and August 29, 2009. We are introducing you to Ann Brooks our new wine educator and giving you an opportunity to get re-acquainted with Chef Robert Houot from Alsace and Chef Eddy Rico from Provence.  We

also have another treat for you this month that I am personally excited about.  The August 22nd

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. 

 

Nancy Gates-Douglas; Proprietress
Edge of Seattle Cooking  (425) 844-4102                  Get a detailed look at our cooking website

 

 

Can rosé earn your respect?
 
"I can't get no respect." -Rodney Dangerfield
 
You might say rosé is the Rodney Dangerfield of wines, it "can't get no

respect". Rosé is often scoffed at because of its dubious past: people

were known to mix red wine with some white wine and called it rosé.

After World War II, there was a high demand for medium-sweet rosés

for mass consumption, and later, American "blush" wines of the 1970's were all the rage.
 
Today's rosé wines resemble none of those past "pinks". The vast majority of modern rosés

are crisp, dry and delicious, and often made from your favorite varietals: Cabernet Sauvignon, Syrah and Merlot, just to name a few. The French are particularly proud of their rosé wines,

and rosé now outsells white wine in France!
 
Rosé is extremely versatile when it comes to pairing it with food, and is the perfect wine

for grilled shrimp, pork tenderloin, or chicken with peanut sauce. Come taste one of

 the most refreshing wines of the summer. I think you'll be pleasantly surprised!  Anne Brooks
 

 

August, 12, 2009
6:30-9:00= 2 1/2 hrs.
Served with French hors d'oeuvres

 

About Ann Brooks:
Ann's first career as a TV news writer, producer and executive took her all  

 

Festival of the prized Northwest crab!  Join Chef

Houot in 'la cuisine' and learn how to properly crack, cook, and clean fresh Dungeness crabs.  Chef

Houot will discuss how to identify and select the freshest crabs, and what cooking techniques deliver the utmost flavor.  Chef Houot's menu includes everything from Veal Oscar to Crab Bisque, and so much more..

 

This menu is more than a meal, it is a moment, a

feeling, and a part of classic French life, to be

enjoyed with friends.

 

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 are not recommending shorts, bermudas, or jeans.

 

August 12, 2009
3:00-9:00= 6 hrs.Time
$118.00
Our dress code is dressy casual.  We do not recommend shorts, bermudas or jeans.

 

 

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 soon to follow, upon Chef Sbia's return  
from Morocco.