Edge of Seattle Cooking
Cooking with Crab  Events
Cooking Class EventsMay, 2010
Bonjour Mes Amis: 

 
The flowers are out and the Riesling grapes are budding on our property; they have emerging shoots and young glistening pinkish-green leaves.  Yes, It is finally Spring and a wonderful time of the year to be in the Pacific Northwest.  There is so much to do and not enough time in the day to do it all.  Besides our garden growing like crazy we also have a lot happening in our French Country Inn cuisine this month of May.  This month it's all about the sun drenched flavors of Provence and the Sea  (The Dungeness crab and  fish).  We  now have two delicious  hands-on French Regional Cooking Classes coming up on the 22nd, and the 29th and then on the 20th, a Thursday is our Wine Tasting Seminar mixer.
 
This is also the start of our peak season (our summer rates just went into effect) where visiting guests come from other parts of the world...yes, we are busy, but give us a call anyway, as we might just have room for you! 
 
Please don't forget to ask me about our "Gourmet Garden Tours", as May is the perfect garden season and the ideal time to take advantage of our tour program.  Even if you are a local and have not visited the gardens on our tour program, take this opportunity to learn, explore and appreciate with one of our overly qualified personal tour guides.  Summer time is also perfect to go on a guided wine tour to some of the 80 wineries in the Woodinville Wine Country. Give me a call,  check for openings at our Inn, our hands-on cooking classes and our gourmet tour programs (garden and wine ).    
425) 844-4102 
Our French Country Inn SpecialtyCookingSchool                                                                  Nancy Gates-Douglas; Proprietress
A Bientot,
 
 
 
 
 
 
Nancy Gates-Douglas; Proprietress
Edge of Seattle Cooking
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Join me on Facebook and take a look at pictures of our prior classes.
All About Cabernet SauvignonKristin Scheelar  May 20, 2010

Cabernet Sauvignon is perhaps the most widely known grape varietal in the world. Cabs range from medium-bodied to full-bodied and are characterized by their high tannin content which serves to provide structure while supporting the rich fruit characteristics. The flavor profile includes plum, cherry, blackberry, blueberry, warm spice and vanilla. When I think of how it feels in the mouth, velvet always comes to mind. It is full, warm and elegant. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for the maturation process to peak.

This month we will sample Cabernet from Washington and California and compare the differences. Join us on Thursday, May 20th for this tasting from 6:30-9:00 pm.  $35.00 per person.

                                             Pay Now Regards, Kristin Scheelar
 

Cabernet

Sauvignon

In California as in Bordeaux, cabernet sauvignon with its red grape is known for its depth, strength, and longevity.  It is the state's most-planted red grape.  Particular important the cabernet vine boasts particularly hard wood, making it in winter a hardy varietal.  The grape is a late bloomer, which usually exempts it from spring frosts, and has a relative gradual and non-critical ripening cycle.

            With naturally small, thick-skinned berries, cabernet sauvignon yields an intensely flavored and tannic wine.  Compared with merlot, the vine bears stingily.  And, many cabernets are tannic, astringent and unapproachable in their youth.

            With its appealing aromas, dense fruit, and astringent tannins, young cabernet sauvignon is seldom inviting, although a dose of merlot blended in, does help.  California cabernets start to open up between three and five years, and start to show well at twelve, when cellared right.  It is then that the tannins soften, the fruit opens up and becomes voluptuous with complex aromas, and flavors start to emerge.  Fruit flavors are black current, black cherry, ripe berry, and often times plum.  Recurrently are hints of cedar, mint, coffee, and chocolate.  At times, are suggestions of bell pepper and leather?

            A young and fruity cabernet is excellent with grilled steak, hearty pasta dishes, chicken and turkey.  However, the well-matured classical wines enjoy food matches as, prime rib, filet mignon, venison and aged cheeses.  Use as a marinade, deglazing liquid, or ingredient in reduced sauces but don't combine with tomato or citrus.  Nuts, particularly pecans and sometimes walnuts are perfect with cabernet.  Onions, shallots and mushrooms of all kinds, saut�ed in butter, may be added to stuffing, sauces, vegetables, and starches to enhance side dishes served with cabernet.  The ultimate escort, serve cabernet with a side dish of wild rice, shallots, beef pieces marinated in cabernet, pecans and basil.  Jointly, young cabernet, three years or younger, possess a kinship with squab and chicken if not cooked with a white wine.  Cheese as Brie, Gouda and Fontana are preferred for cabernet.

By Norman E. Gates 1920-2004 
Chef Eddy Rico   

Chef EddygoodChef Eddy Rico hails from Provence.  Every summer he returns to Provence to spend time helping with the  family catering business in Nice.  This class below is the last class on our schedule before he disappears for the summer.  Don't wait...or you will miss out in enjoying these exceptional classes from Provence.  All of his recipes are unusual and authentic Provincial  recipes.  He likes using recipes that have been handed down from Mother to Daughter...from generation to generation. 
 
PROVENCE  is blessed by the sun..sumptuous and delicious flavors await you from the south of France.  Provence is know for a terroir that produces aromatic and savory native products.  The combination of these flavors and the fresh local ingredients...are not only delicious but economical too.  Join him in "la cuisine" and with his guidance prepare a meal of delicious traditional dishes of Provence.
 
                                          
May 22, 2010 
Provence By The Sea Menu                
3:00-9:00 
Buy Now
Appetizer:
Asperge cream and crab roll
First Course: 
Crab and rice noodle quiche
Entree:
Halibut with Parmesan cheese and lemon sauce
Dessert:
Poached peach with pistaccio sauce

All classes come with file folder including Chef bio, menu, recipe, kitchen etiquette and class pictures. Our dress code is dressy casual.  We do not recommend shorts, bermudas shorts, or jeans.

New Addition  Chef Joshua DelgadoChefJoshDelgado

Chef Delgado is one of the local Chefs from the Woodinville Wine Country.  He is the Sous Chef at Barking Frog Restaurant.
 
Chef Delgado has been working consistently in the Culinary Arts since he was 16 years old.  He is a beautiful  example of someone working his way up the ranks.  At 26 he is far ahead of others, of the same age, who have spent time in Culinary/Hospitality Schools.  All of his experience has been hands-on, learning first hand from the great chefs who have mentored him. 
 
We are pleased to introduce him to our guests and to have him join our repertoire of chefs teaching hands-on cooking classes at Auberge de Seattle Specialty Cooking School!
 
Summer Sea Breezes Menu   $105.00        
May 29, 2010  3:00-9:00Buy Now 
 
Salad:
Mizuna, Raspberries, Hazelnuts, Hazelnut Crusted Goat Cheese, Raspberry vin.
 
Hors D'oeuvres:
Sweet Dungeness Crab, Grilled Asparagus, Poached Egg, Lemon, Parmesan
 
Entree:
Saut�ed Sole, Fingerlings, Leeks, English Pea Cream Sauce
 
Dessert:
Rhubarb Financiers, Strawberry & Rosemary Preserve 
 
About Us

Close your eyes, imagine, and relax with all your senses as you take in and enjoy our French Country Inn...modeled after the Inns of the Loire Valley of France.  Your stay is more than a moment; it is feeling of being transported to a magical place.... We are a romantic Auberge Inn that is modeled after the French Country Inns that are known for being hidden away, where they offer total privacy and serenity in a luxury setting that is conducive to romance and developing whole body wellness. 

 

As in the quiet secluded private Auberge's of Europe, hidden away in a forest of evergreen, we are especially enticing for lovers who seek a romantic setting away from it all for the day, week or longer.  Well off the beaten path covering five acres, lovers can roam the grounds, sit on the veranda, and enjoy homemade tarts, cakes and other treats.  

Upon request we will serve a light supper on your arrival day.  We offer Thursday afternoon Tea Parties, French Regional Dinner Cooking Classes and a once a month wine tasting seminar, which are all available for your enjoyment 
 
Our private suites and apartment are available at reasonable prices. 
We are beautifully furnished and accessorized.  Just bring your suitcase: everything else is waiting for you, from fresh flowers in your room to extra pjs and night gowns in your drawers!
 

 

L'Auberge Edge of  Seattle is in the Woodinville Wine Country, on the East Side of Seattle between Redmond and Woodinville.  From the main road look for our gravel drive way with a street sign called "REMY WAY".  You'll pass our lavender flower rock entrance, fruit trees, green house, raspberry plantings, vegetable garden, and a strawberry patch.     

In This Issue
Cabernet Sauvignon Tasting
Chef Eddy Returns To Provence
New Chef Joshua Delgado
Edge of Seattle Cooking
16400 216 Avenue N.E.
Woodinville, Washington 98077

Nancy Gates-Douglas; Proprietress
(425) 260-6213