Edge of Seattle Cooking
 
cute mouse drinking wine
 
L'Auberge Edge of Seattle Cooking Newsletter
16400 216 Ave. N.E., Woodinville, WA.  98077  (425) 844-4102
In this issue
Julie & Julia Series
 cute mouse drinking wine
Bonjour Mes Amis:
 

Our fall "new beginnings" schedule of classes is here for you to review, pick and choose. 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 various French Regions 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 one of our 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 an 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 table. Nancy Gates-Douglas  (425) 260-6213  More fun cooking classes
Mastering The Art of French CookingBuy NowAFTER 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 October 17,  &  November 07, 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 series celebrating 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
 
 
October 17, 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
 
 
November 07, 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) & Asp�rges au Naturelle (p436)
w/B�arnaise 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.
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phone: (425) 260-6213
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