Edge of Seattle Cooking

Cottage Lake

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In a Nutshell

Chef Paul Redman leads students in hands-on preparation of French dishes such as charcuterie & pâté

The Fine Print

Expiration varies. Amount paid never expires. Limit 2 per person, may buy 2 additional as gifts. Limit 1 per visit. 48hr cancellation notice required. Option expiring 8/8/12 not valid until 5/8/12. Classes are non-transferable. 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 greens with today’s Groupon: for $59, you get a Culinary Basics class at Auberge Edge of Seattle Cooking School in Woodinville (a $120 value). Choose between the following options:

  • Classes valid through May 7, 2012.
  • Classes valid between May 8, 2012 and August 8, 2012.<p>

Classes are held on Thursdays from 5:30 p.m. to 9 p.m. and include tasting of the food students prepare. Class topics include white and brown stocks, roux, braises and stews, emulsion sauces, omelets and egg cookery, working with pie and tart doughs, charcuterie and sausage making, and pates and terrines.

Nestled in the woods of Woodinville wine country, Auberge Edge of Seattle Cooking School employs an eclectic assemblage of cooks, each of whom brings a distinctive style to sauce-stirring sessions. Chef Paul Redman, a graduate of The Culinary Institute of America, zeroes in on a specific style of French cooking each week, teaching hands-on preparation and hands-free saltshaker enchantments to build his students’ culinary repertoire. A session on charcuterie leads hands through the creation of traditional sausages from scratch, and a white and brown stock lesson bequeaths a solid foundation for complex soups and sauces. During the emulsion sauces class, pupils learn to craft mayonnaise, hollandaise, vinaigrettes, and beurre blanc with which to top poached salmon or tax forms.

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.

Customer Reviews

We had so much fun!
Jen R. · June 12, 2016
It is a nice date idea probably not the first or second though
David L. · May 12, 2016
Merchant replied
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Oh, well...we hope you enjoy yourself and the food! The enjoy and the food is what is important to us. We have no idea what you would consider a good first or second date venue...actually we are interested in what you think of course! Nancy
Merchant replied · August 26, 2016
Great chefs great location and great food!!
Holly T. · February 9, 2015

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