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Join Us Auberge de Seattle Specialty Cooking School |
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Bonjour Mes Amis:
Our March "Spring is in the Air" 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 month's fun is just about to begin...with menus from various French Regions. 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 to an elegant dinner setting replete with sterling silver cutlery, crystal stemware and fine china. Come, be our guest. You are sure to learn something new to enchant guests at your next dinner table. Don't miss this opportunity to experience, taste and compare the differences while enjoying the companionship of like minded folks. Each of these classes are $99.00, hands-on 6 hour classes. A great value.
Our classes are special events that typify ambiance and charm of our French country inn, as well as displays the best of French cuisine in the Northwest. Allow me to take you away from the stress of everyday life, where I will create a relaxing and fun adventure in the kitchen that will demonstrate traditional French cooking, basics techniques and style at it's best! Nancy Gates-Douglas; Proprietress (425) 844-4102
check out more cooking classes coming up | |
Alsacienne Cuisine Class, "Choucroute"
 Chef Robert Houot, a versatile and multi-talented Executive Chef from South Seattle Community College.
Explore the cuisine of Alsace with us and learn that French food is not just about the south of France cusine region of Provence. Each geographic region of France has it's own distinctive style of cooking and Alsace is no exception. Food from Alsace reflects the diet of it's people: farmers both from Germany and France. This region is full of lush pastures, orchards and vineyards producing pungent soft cheeses, wine, beer and fresh hardy bounty from the land. Expect to taste recipes using cabbage, cream, sausages, pork and plenty of farm fresh vegetables.
Hors D'oeuvres:
King Salmon with sauce Nantua
Entree: Sauerkraut a l'Alsacienne "Choucroute"
Salade: Butter lettuce with Vinaigrette Sauce
Dessert: Pudding de Cabinet with Vanilla Custard sauce
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Let's do the "Continental" Cuisine Class
with Executive Chef George Stevenson 
Chef George is an American who was raised in Europe like myself. He is the favorite Chef of the Woodinville Wine Country Wineries. He always cooks with wine...not just drinks it, but puts it in the food! Everything is always better with wine, right? His client resume includes DiStefano Winery, Mathew Cellars, Efeste, Birkeland and many more.
Hors d'Oeuvre
Serrano Ham Croquettes with Parsley and Shallots
Soup
Celery Root Cream Soup with Truffle Oil and Fines Herbes
Entrée
Spiced Pan Roasted Duck Breast with Pecorino Risotto, Wilted Greens and Blood Orange Sauce
Dessert
Chocolate and Grand Marnier Terrine with Fruits and Red Wine Syrup
 $99.00
March 14th. Sunday
1:00-7:00 |
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We American have just begun to scratch the surface of wine appreciation. For too long we have been blinded by the notion that truly civilized pleasures were obtainable only abroad and especially in Western Europe. No one would deny the excellence of European wines and cuisine and the necessity of educating the palate to their subtlety
and variety, but we must not forget the wonderful bounty of food and wines coming out of America right now too.
For many, the words wine and gourmet and the associations they conjure up are quite frightening but there is really no need to be intimidated. Being a gourmet simply means being able to appreciate the artful transformation of fresh, natural products into lovely well-prepared meals. Enjoying and knowing about wine is just another part of this appreciation. Americans at last are waking up to how wonderful and rewarding wine can be. Civilized dining with wine may be an art form, but it is an art that appeals immediately, directly, and simply to the senses of sight, smell and taste. It is also an art that the stomach can readily accept.
Written by Norman Gates 1920-2004 |
| Here at L'Auberge Inn we practice a lifestyle that has been passed down from generation to generation, as a livable art form of refinement and gracious living. We celebrate the art of the vine, the art of wine and the art of the table through our gourmet cuisine. To this goal, this exclusive and highly private domain offers an attractive forum available to renowned selected chefs working with us to apply their culinary art.
 Your stay at our French country Inn works wonders to replenish and balance your body, mind and spirit. We offer relaxation and stress reduction therapies; facials, massages, manicure and pedicures.
Our monthly Wine Tasting Mixer (we are celebrating Washington Wines) is right around the corner on March 19th. 6:30-9:00 cost is $35.00 per person don't forget to put it on you calendar.
Our staff will take great care of you while you stay with us, whether on your honeymoon, vacation with family, traveling on business or just enjoying our getaway retreat like setting.
Feel free to contact us with any questions regarding any of our services.
I can be reached at (425) 260-6213
Nancy Gates-Douglas; Proprietress
Auberge de Seattle Inn and Cooking
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