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 to Auberge Edge of Seattle Cooking School in Woodinville. Choose from the following options:
- For $57, you get one three-hour breakfast/brunch cooking class (a $115 value). This must be redeemed before March 15, 2012.
- For $57, you get one three-hour breakfast/brunch cooking class (a $115 value). This must be redeemed between March 16, 2012, and June 15, 2012.
- For $57, you get one three-hour breakfast/brunch cooking class (a $115 value). This must be redeemed between June 16, 2012, and September 15, 2012.
- For $57, you get one three-hour breakfast/brunch cooking class (a $115 value). This must be redeemed between September 16, 2012, and December 15, 2012.
All classes are held from 10 a.m. to 1 p.m. on Sunday.
Nestled in the woods of North King County, Auberge Edge of Seattle Cooking School employs an eclectic assemblage of cooks, each of whom brings a distinctive style to sauce-stirring sessions. Chef Ryan Witcher adds a wealth of knowledge to the school’s culinary curriculum, drawing on his extensive experience, which includes plating with Wolfgang Puck at the Oscars. Chef Ryan guides students in building flavorful breakfast and brunch fare from raw ingredients, teaching hands-on preparation and hands-free saltshaker enchantments. Though the menu for each class varies, past and potential offerings include meals of puff pastry with scrambled eggs and roasted pineapple flambé with rum or root-vegetable hash matched with meringue, mascarpone cream, and raspberries.
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.