All reviews are from people who have redeemed deals with this merchant.
What You'll Get
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.
Choose Between Two Options
- $65 for a 3.5-hour cooking class for one on hors d’oeuvres, tapas, and appetizers (a $130 value)
- $119 for a 3.5-hour cooking class for two on hors d’oeuvres, tapas, and appetizers (a $260 value)
With hands-on instruction, participants learn the finer points of feeding guests sophisticated pre-meal nibbles. Class menus each include two dishes and change by season: the Spring menu—available through June 20—may include smoked salmon roulade or bacon-plum mise en bouche; the summer menu—available June 21 through September 21—may include a spinach-frittata roll with smoked salmon or caramelized-onion crostini. Classes are held Mondays and Wednesdays at 5:30 p.m. and the first Saturday of the month at 4 p.m.
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy 3 additional as gifts. Valid only for option purchased. Limit 1 per visit. Appointment required. 48hr cancellation notice required. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Edge of Seattle Cooking
The staff at Auberge de Seattle 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 welcome 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.