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 greens with today's Groupon: for $59, you get a cooking fundamentals and techniques class at Auberge Edge of Seattle Cooking School in Woodinville (a $120 value). Classes are held on Tuesday and Thursday evenings from 5:30 p.m. to 9 p.m.
Auberge Edge of Seattle Cooking School's culinary craftsman, Chef Paul Redman, culls from his experience at the Culinary Institute of America to transform novice hash slingers into food virtuosos. Join the fare-taming teacher in one of eight classes, such as the August 29 knife skills session, in which students will learn how to handle and maintain cooking knives, or swing by on September 8 to prepare a classic French dish, boeuf bourguignonne, and master the art of braising, stewing, and conversing with meats. During the omelets and egg-cookery session on August 18, shell-cracking students learn a variety of egg-preparation techniques along with the family history of Humpty Dumpty, and students in the emulsion sauces session prepare a classic hollandaise sauce to accouter an entree of poached salmon. Click this link to learn more about each class and its meeting times.
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.
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