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L'Auberge Edge of Seattle Cooking Newsletter
16400 216 Ave. N.E., Woodinville, WA. 98077 (425) 844-4102 |
Bonjour Mes Amis
 The end of summer is soon to be...and our fall " new beginnings" schedule of classes are here for you to review, pick and choose from. As always, our L'Auberge Edge of Seattle Specialty Cooking School is committed to featuring renowned selected chefs who will teach world class French cuisine centered around the freshest of seasonal bounty available in the Pacific Northwest. This season's fun is just about to begin...with menus from the French Region of Provence and with reproduced menus from the popular movie Julie & Julia, accompanied with the cook book "Mastering The Art of French Cooking". Sign up now for a delightfully fun filled and delicious cooking class! You will learn first hand how to prepare recipes (these are all hands-on classes) and then enjoy the fruits of your labor while you sit down at one of our elegant dinner settings replete with sterling silver cutlery, crystal stemware and fine china. Come, be our guest. You are sure to have fun with like minded folks, and perhaps learn something new to enchant guests at your next dinner party. Nancy Gates-Douglas (425) 260-6213 |
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Chef Robert Houot 
Hands-On Cooking Class 3:00-9:00= 6 hrs. $99.00pp
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 Menus. Each menu is more than a meal, it is a moment, a feeling, and a part of classical French life in France only to be enjoyed with friends. Chef Robert Houot a French native is our guide instructor. September 19/09 October 31/09
#1 Menu/Provence #2 Menu/Loire Valley
Brouillade aux tomates Soupe aux cepes
(Scramble eggs with tomatoes) (mushroom soup)
Coquille Saint-Jacques a Quenelles de sole au basilic
la Provencale (mousse of sole with basil sauce)
(Provencal sea scallops)
Bequets au four Boeuf bourguignon
(Baked lamb shanks) (beef burgundy wine sauce)
Tian de lait Creme caramel
(Provencal custard) (caramel custard cream)
November 14/09
#3 Menu/ Classical
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 are not recommending shorts, bermudas nor jeans. |
  AFTER 48 YEARS JULIA CHILD IS FINALLY A BEST SELLER..BUTTER AND ALL!
L'Auberge Specialty Cooking School in the Woodinville Wine Country is proud to present two fun classes scheduled for September 26 & October 17, 2009
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. Let's see if these recipes are just as exasperating for us as they were for Julie. Chef Jefe is our Chef Instructor for these two cooking classes mirrowiing the
Julie & Julia movie. Each class is from 3:00-9:00= 6 hrs. and comes with the book Mastering the Art of French Cooking. $139.00
September 26, 2009 Menu
Bouches Parmentier au Fromage (p 198) Potato Cheese Sticks
Galette au Camembert (p 198) Camembert Biscuits
Soupe a' L'Oignon (p 43) French Onion Soup
Boeuf Bourguignon (p 315) Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms
Tomatet a la Provencle (p50) Tomaties stuffed with Bread Crumbs, herbs and garlic
Rix Duxelles (p531) Buttered Rice w/Mushrooms
Clafouti a la Bourdaloue (p 658) Pear Flan w/Almonds
October 17, 2009 Menu
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 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. |
 Chef Eddy Rico
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. Chef Rico is a French native chef from Provence...you can't get more authentic than this.
Menu Cuisine from Provence
October 24th. 3:00-9:00= 6 hrs. $99.00 pp
Goat cheese and bacon feuillete
Feuillete de fromage de chevre et bacon
Sea scallops salad with vanilla oil and parmesan cheese
Salade de St.Jacques a l'huile de vanille et parmesan
Stuffed vegetable...zucchini with ham,onions
Legumes farcis a la Provencale
Chocolate and caramel mousse
Mousse au chocolat et caramel |
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Contact Information
phone: (425) 260-6213
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