Auberge de Seattle Wine & Food Basics

Auberge de Seattle Inn & Cooking
A French Country Inn in the Woodinville Wine Country (425) 844-4102

September 2010

Bonjour my Wine and Foodie friends:

As summer comes to a close, it's time to relax and start thinking about indoor fun activities. We have a "Wine and Food" tasting event coming up on Friday September 10, 2010. This particular tasting is a bit different from the other tastings we have done, as this is a "Wine & Food" pairing event where we will marry the wine with the food. The event is from 6:30-9:00 on a Friday night and the cost is $40.00 pp. I hope you will be able to join, as this is a not be be missed event. We are sure to entertain you, and also to educate you on the basics of marrying/pairing wine with food plus you'll have the opportunity to eat some fantastic gourmet food and drink some great wines! Come on, you can't beat this!

Visit us, at our Auberge French Country Inn, in the Woodinville Wine Country. We are located close to the urban hub of Seattle and yet we are a world away. We are often compared to a sanctuary...hidden away on five secluded wooded acres in-between Redmond and Woodinville. Please call to RSVP and make your reservation. (425) 844-4102

Food and Wine Pairing Basics, presented by Kristin Scheelar

Friday, September 10th, 2010, 6:30-9:00pm at:
Auberge, Edge of Seattle Inn and Cooking School, $40.00PP

Food and Wine pairing is a fantastic sensory experience with endless possibilities.
If a pairing is good, the wine will enhance the food and both will be elevated. If a pairing is not perfect then you will have eaten some good food and had good wine with it. As you can

see this is the realm of a win, win situation. When I read about food and wine pairing, so

many times I am presented with pairs that I might not cook every day. For instance,

Coq au Vin paired with a Burgundy. I am sure that this is a perfect pairing that I might

order in a French restaurant but I probably won't be preparing it at home. When pairing at

home we need to be practical. What pairs well with turkey burgers and salad or Salmon on the grill and green beans? There are certain basic principles that we can apply to elevate

everyday food and wine.

**We will be pairing:
Mudhouse 2009 Marlborough Sauvignon Blanc from New Zealand withEndive and Goat Cheese,

Neyers 2008, Carneros Chardonnay from California withSpanakopita,

Rulo 2007 Cabernet Sauvignon from Horse Heaven Hills, with Spinach and Sausage Tortino

Seghesio 2007 Cortina Zinfandel with a Bacon Wrap

Porto Kopke, 10 year old Port with Gateau aux Chocolate

**Any of the wines we are pairing can be ordered for pick-up at World of Wines in Redmond.

We will also be answering the age old question: What should I serve with Thanksgiving Dinner?

This evening does require a reservation; please RSVP to Nancy Gates-Douglas at 425-844-4102 or
pay now with PayPal

Auberge, Edge of Seattle Cooking School
16400 216 Avenue N.E. Woodinville, Washington 98077
September, 10, 2010 6:30PM-9:00PM

Fall Bistro Menu with Chef Philippe Naud

Chef Philippe Naud is a French native...born and raised in Paris, the City of Light.

He was introduced to Culinary Art at an early age as his father was himself a Chef in LaRochelle, France. Philippe moved to the United States in the mid-eighties and

opened his own European Bistro Restaurant (Cafe Mars) in Seattle two years later.

His experience also includes cooking for private corporations, the elite of Seattle

and now attending to his own catering company.

Fall Bistro Menu... September 18, 2010 Saturday 3:00-9:00 PP

$149.99

L'hors D'oeuvres: Moules Marinieres

Goat cheese salad

Entree: Poulet de Cognac Brittany avec riz sauvage et champinons and spinach souffle

Dessert: Clafouti au prune (with Italian plums)

All classes come with file folder including Chef bio, menu, recipe, kitchen etiquette and class pictures posted to Facebook and an Edge of Seattle Apron to take home. Our dress code is dressy casual. We do not recommend shorts, bermudas shorts, or jeans

Modeled after the French Country Inns of the Loire Valley of France, our Auberge Inn is especially enticing for lovers

of all ages who seek a romantic setting away from it all for the day, week or longer. Come and experience the Joie de

Vivre of the French, while relaxing in luxury...and fully expect to be pampered. To make a reservation call Nancy at

(425) 844-4102.

A Bientot,

Nancy Gates-Douglas; Proprietress
Auberge of Seattle Inn & Cooking;

Visit our French Country Inn;

Visit our French Specialty Cooking School

SAVE NOW! Buy now a one night stay "Summer Special" for just $129.00, then use it in the winter. Hurry,while the offer last. Offer Expires: 9/15/2010 Recipient must mention this special when booking. Only good for online subscribers. Based on availability!