$59 for Choice of a French Cooking Fundamentals and Techniques Class at Edge of Seattle Cooking ($120 Value)

Cottage Lake

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In a Nutshell

Executive chefs instill students with basic cooking skills ranging from knife handling to pastry dough creation

The Fine Print

Expires Aug 21st, 2013. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Reservation required. Classes must be used by the same person. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

If mankind had never learned to cultivate gardens, cabbage heads would sprout up willy-nilly from bike lanes, babies' cribs, and the empty collars of headless horsemen. Learn to harness mischievous ingredients with this Groupon.

$59 for a French Cooking Fundamentals and Techniques Class ($120 Value)

Customers may choose any of the classes part of the Cooking Fundamentals and Techniques Series. Professional chefs lead students in lessons on the theories and techniques of classic French cuisine, knowledge that can help students take on many recipes or create their own. Topics include knife skills, the essential bases to French dishes such as roux and white and brown stocks, and full recipes ranging from quiches to fresh sausages. All classes take place on Thursdays from 5:30–9 p.m., the dates of which are listed next to each class description.

Edge of Seattle Cooking

The staff at Edge of Seattle Cooking ushers guests onto its lush, 5 acres of wooded land for gustatory experiences ranging from simple, peaceful relaxation to a romantic and refined experience in this culinary destination. An extensive roster of chefs, including French natives and a culinary instructor from the Art Institute of Seattle, welcomes students to six-hour, hands-on cooking classes, ongoing class series, and Michelin-starred bake sales. Classes instruct students in a range of skills, from basic kitchen competency to how to whip up haute cuisine, and many courses focus on classic French cooking methods. Owner and Proprietor Nancy Gates-Douglas developed her love for food and wine growing up in Morocco and the Loire Valley of France, and these culinary roots spurred her to create the inn as a place for celebrating French regional cuisine and Washington-state wines. The inn itself combines the provincial with the modern by incorporating such contemporary touches as wireless Internet into its bedrooms and banquet areas, which brim with French antiques and fluffy, decorative lap dogs.

Classes and lessons, from horseback riding to wine tasting
Culinary tools and activities, from cooking demos to kitchen appliances