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RECENT EVENT
Oyster Face-Off & One More |
I surprised my boyfriend Gregg Anderson with a French cooking class for his birthday & he challenged the Professional French Chef to an Oysteroff challenge on January 9th! We picked the oysters right off the beach at Hood Canal! 215 of them! So fun! There were 3 courses & Gregg & Chef Houot were judged in 3 categories: Presentation, Taste & Creativity! Gregg won! Written by Wendi Klein
Chef Robert Houot wants an opportunity to gain back his honor and now challenges Gregg to a "Fish Tapas Cook-Off" He says
he will bring out his "Big Guns". Last time he wasn't prepared. He didn't know how good wannabe Chef Gregg was going to be. This time he will be prepared! Look forward to this event coming up in April, 2010 |
| Mark Newton |
Proprietor Winemaker
of DiStefano Winery will be here, come to meet him! January 24, 2010
Wineries are notorious for being family businesses and DiStefano is no exception. Mark started out with a love affair with Champagne wines and gradually switched to embraced the Bordeaux style of wine making, which is the concept of using high quality blended wines with a strong presence of fruit. The true romantic that he is, he dedicated his first release to the love of his life, his wife Donna and to the love of her family and their old world values. |
| January 24, 2010 |
DiStefano Wine Pairing Cooking Class
1:00-7:00= 6 hrs
Hors D'oeuvre
Bleu d'Auvergne Gougeres
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DiStefano 2008 Sauvignon Blanc
Salad
Mixed Green Salad with Thyme Roasted Grapes, Aged Goat Cheese, Toasted Walnuts, and Red Wine Vinaigrette
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DiStefano 2005 Grenache
Entrée
Roasted Lamb Rack with, Roasted Fingerling Potatoes, Red Kale and Butternut Squash~Apple Cider Sauce
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DiStefano 2005 Syrah
Dessert
Pear and Almond Tart with Brandy Whipped Cream
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DiStefano 2003 St. John Late Harvest Semillon
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.
Dress code is dressy casual. We do not recommend shorts, bermudas shorts, or jeans. | |
Bonjour Mes Amis!
We've got a special event coming up and we want you to be part of it. Please join us for one or both of these events on January 22nd and January 24th. or even better spend the night and do both events. We'll be doing our monthly wine tasting seminar on Friday night the 22nd and then on Sunday the 24th. a Wine Pairing Dinner Cooking Class with Chef George Stevenson...featuring DiStefano Wines.
Come and learn about a Spanish grape varietal, enjoy some scrumptious hand crafted French hors d'oeuvres, then take a fun hands-on cooking class, enjoy the fruits of your labor at an elegant seated dinner and last but not least meet the Winemaker himself Mark Newton! Read More. (425) 844-4102 |
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January always brings to mind new beginnings. New Year's resolutions usually include a discipline of some kind in equal measure to the celebration of the holidays. This year I propose a new type of resolution. Explore the world of wine. We are so blessed in this area to have wine making in our backyard but it can make us blind to the winemaking that has been going on for centuries in other parts of the world.
For our first excursion I propose is Spain.
Tempranillo is Spain's indigenous "Noble Grape". It is a "classic" quality grape variety responsible for making some of Spain's best wines. It is a thick-skinned black grape used to make full-bodied red wines. Tempranillo responds beautifully to the integration of American and French oak, producing deep colored, smooth, elegant wines capable of long aging, with sensuous notes of vanilla, cedar and soft spice. The term "Tempranillo" is named after the Spanish word "temprano", for "early", referring to the fact that this grape ripens sooner than the other traditional varietals in Spain (2 weeks earlier than Garnacha, for example).
If you have never had a Tempranillo from Rioja you will be very pleased with this discovery. I look forward to sharing this first excursion with you,
Kristin Scheelar
RSVP required. $35.00 per person
This event is sponsored by the Seattle Chapter of the Brotherhood of the Knights of the Vine.
The "raison d'etre" of the organization is to promote, seek, study and develop all appropriate means of undertaking publicity and promotion in order to focus the attention of consumers on wine as an international drink and to educate consumers on the entire range of wines which nature provides. To bring honor to those who produce wine, those who sell it, and those who appreciate it. To attract attention to the general public and make itself newsworthy and to give an air of dignity, grandeur and originality so as to best to impress upon the public the nobility of each chapter's home products about which all activities are centered. We are a non-profit organization; none of us, Chapter Commanders or Officers make money for the time and effort we put into promoting the wineries that we showcase.
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| Valentine Day Weekend |
Create a little steam in the kitchen!
Recipe for a great night out. Mix one part technique with two parts food and presentation. Garnish with hospitality and serve. Voila the French joie de vivre! hat action, if any, do you want your members to take? Add a "Find out more" link to a February 13, 2010
3:00-9:00 6 hours Hands On Cooking Class
$99.00 per person
Goat cheese and bacon feuillete
Sea scallops salad with vanilla oil and parmesan cheese
Stuffed vegetable
Chocolate and caramel mousse
Class instruction is with French Chef Eddy Rico |
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Auberge De Seattle
Modeled after a French Country Inn. Relax in Luxury and expect to be pampered. As in the quiet secluded private auberge's of Europe, we are hidden away in the forest of evergreen. Our Inn is especially enticing for lovers of all ages who seek a romantic setting away from it all. We are well off the beaten path covering five acres inbetween Redmond and Woodinville on the edge of Seattle in the Woodinville Wine Country. To make a reservation call (425) 844-4102
A Bientot,
 Nancy Gates-Douglas; Proprietress
Edge of Seattle Cooking
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