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During this vacation, you will learn fundamental techniques of French classic cuisine. Edge of Seattle is teaching step-by-step culinary preparation techniques along with nutrition and palette-building lessons. These basic cooking theories and technique courses will introduce you to the application and development of French cooking fundamental and techniques. A good grasp of the culinary basics will give you the confidence to apply these skills to any recipe or to create your own recipes.
Edge of Seattle is a unique full-service inn in the Woodinville wine country. It is secluded and located away from city life and yet it has luxury accommodations. It is a French country inn, modeled after the auberge country inns of France. This inn is recognized as a culinary destination, as they have a French specialty school on the property. Edge of Seattle is located on five secluded acres, surrounded by an evergreen forest. This culinary inn is renowned for its excellent cuisine, being well off the beaten path and for promoting an opportunity for you to connect with your loved ones in the Woodinville wine country.
The building is well insulated and cool. This auberge estate invites the world to a setting reminiscent of the private auberge of Europe. As in those quiet and secluded auberge of Europe, Edge of Seattle is also well off the beaten path, covering five acres in the forest of evergreens, especially enticing for lovers who seek a romantic setting away from prying eyes for the day, week or longer. Lovers can roam the grounds, set on the surround veranda, and enjoy homemade tarts, cakes and other eateries upon request.
Ten feet glass slider opens up to a courtyard and French doors open up to your own private terrace and our evergreen forest. Patio furniture is provided with table cloths and napkins too. Gourmet kitchen island cooking area in the chef quarters has electric/gas combination cook top and oven. Sub Zero refrigerator and all the amenities are available for creating a quick meal or a leisurely romantic dinner for two.
Kitchen comes with a Cuisinart, mix master, toaster, coffee maker, and of course dishes, and cooking utensils. A pantry/closet is also in the kitchen. The cottage has radiant heated tile floors and 12-foot ceilings throughout, painted in the colors of the Caribbean. You'll even find Pacific Northwest cook books!
The chef quarters one-bedroom cottage (750 square feet) has a nice-sized bedroom with queen size bed, four soft-goose filled pillows (cuddly and easy to shape), and a feather comforter awaiting your visit. Enjoy the benefits of a restful, relaxing and revitalizing night's sleep. The bedroom includes a large walkin closet. In your closet you'll find his and hers fluffy terry bathrobes. In the chester drawers you'll find a pair of slippers and night clothes.
Upon your request, your host can provide you with a portable desk for your computer. Edge of Seattle is WiFi tolerant. Luxurious thick and thirsty terry towels are provided in abundance.
This is a very romantic suite. It was recently renovated. It is furnished with luxurious French antiques, Drexel Louis IV furniture and family heirlooms. It has its own private entrance, king-size bed, wood burning fireplace, 12-feet high ceiling, ceiling fan and radiant heated floors throughout. It has a lavish bathroom with soaking massage tub for two, double walk-in shower, and bidet. It has French doors that open up to your patio and garden view.
Each exquisitely appointed guest suite includes a private entrance. The studio suite, as well as all the other units, have 12-feet ceilings, painted in two tones, radiant heated tile floor, individual thermostat control, free Wi-Fi internet, alarm clock, am/fm radio with tape deck, 21-inch Sony TV, very large closet (comes with a single bed stored in it) and a work station desk.
In the closet are plush terry bathrobes and a cotton summer robe. This unit has a queen size bed, goose-down feather duvet and European-sized pillow shams. It also has an (under-counter) refrigerator, entertainment bar sink with running water, microwave, coffee maker, dishes and cutlery. For your enjoyment are shelves of hard cover books and some of Edge of Seattle's favorite paper back books. Above the shelves is a collection of high quality stuffed teddy bears used as decoration.
The bathroom has a four-person jetted tub/shower for you to relax in and enjoy. You will find toothbrushes (if you forgot yours), large containers of shampoo, conditioner and bubble bath, and fun rubber ducks along with other items to make you feel welcome and at home. The studio suite is on the southwest wing of the main building.
Your overnight stay comes with a petit dejeuner breakfast served to your suite, fresh homemade sweet breads (French pastries), butter and Auberge jam, yogurt, cereal, oatmeal, granola, coffee, tea and milk. You also have a basket of fresh fruits in your suite. Nancy's French orange aperitif beverage is also in your suite for your enjoyment.
Whether you're more of a take-out expert or you're looking to perfect your Hollandaise sauce, Edge of Seattles offers French cooking classes to chefs of all levels and abilities. You'll find the hands-on workshop classes a great way to cultivate your culinary skills in an easy-to-follow progressive format. Workshops are held every Thursday from 17:30 to 21:00 and include tasting of the food that students prepare.
Once you've taken the classes you will have all the tools you need to become a top-notch home chef. You can polish your skills at the one of the following workshops:
Anyone can take an expensive piece of meat or fish and simply grill or saute it to make it taste good. But what great chefs understand is that through classical cooking methods such as braising and stewing, overlooked cuts of meat can be transformed into dishes of exquisite tenderness and richness through careful, slow cooking. You will apply the knowledge they learn in this course to the preparation of a classic boeuf bourgignone.
Come and learn the lost art of making your own fresh sausages using only natural ingredients like meat and fat and spices. Discover the technical knowledge necessary to not only recreate any traditional sausage from around the world, but how to create your own original styles of sausage by following a few basic principles. In this class, you will apply the knowledge they you have received to preparing a variety of fresh sausages as well as accompaniments to enjoy them with.
This course will focus on preparing emulsion sauces, warm and cold, such as mayonnaise, hollandaise, vinaigrette, and beurre blanc, including derivatives for each. After this course, you will have the knowledge and confidence to prepare hundreds of different sauces for a wide variety of applications. During class, you will prepare a classic hollandaise sauce to be served with an entre of poached salmon.
In this class, you will become familiar with professional knife grips for all the basic knife cuts and cutting techniques used in a professional kitchen. You will develop familiarity with handling and caring for a knife, including the proper way to hold various knives. You will also learn to efficiently trim and cut basic vegetables. You will prepare a classic ratatouille using the skills learned in class.
The mark of every trained professional chef is the preparation of an omelet. This course will simplify this important and basic preparation, giving you the knowledge necessary to prepare sublime egg dishes in a matter of minutes. In addition to omelet cookery, all of the other basic French methods of egg cookery will be covered, including poaching, hard and soft boiling, and scrambling.
One of the hallmarks of French cuisine is the delicious and savory repertoire of pates, terrines, and other force meats. In this class, you will learn the science and technical knowledge required to prepare a variety of force meats such as pates, terrines, and rillettes. This background will enable you to produce any of these items at home, as well as to apply this knowledge to such American standards as meatloaf or meatballs.
This class will focus on that most humble, but very important ingredient - potato. You will learn which classical preparations are appropriate for various types of potatoes, thus ensuring that whether it be the creamiest, smoothest mashed potatoes or the crispiest fried potatoes, they come out perfectly every time. This course will include the preparation of a classic potato gratin.
One of the most basic thickening agents used in French cuisine is a roux which is an often misunderstood element of classical cuisine. In this course, this fundamental ingredient will be demystified and explained in detail. You will learn how to create flavorful, creamy sauces and soups using this ingredient, including the preparation of New England Clam Chowder.
There is perhaps no more important ingredient in French cuisine than of freshly made stocks. In this class, you will be familiarized with all of the classical stocks and their various applications, including white and brown stocks, fumets and court bouillons. Mastering these classic stocks will give you the foundation for creating sauces with wonderful complexity and help you add flavor to your cooking. You will prepare a classic French onion soup.
You will learn all the fundamental knowledge required in order to create basic dough that can be used for various applications such as pies, tarts and quiches. Information presented will include how to prepare, store, handle and roll out basic dough, and you will apply this knowledge to the preparation of a classic quiche during class.
Your holiday takes place in Woodinville, Washington.
Dessert treats are offered nightly fresh from the oven. Edge of Seattle uses no preservatives in their cooking. All baking is done on-premises and from scratch. You will discover that they do not use any GMO products, nor pesticides on the property, so they have an organic/natural vegetable garden.
Edge of Seattle likes to think that they are all about the personal touch. So, if you have certain dietary constraints, let them know and they'll personalize a menu for you at an extra charge, as they will go out of way to accommodate you.
When you are staying in the honeymoon suite, you may opt to take gourmet breakfast for USD 60 for 2 persons or USD 32.50 for 1 person, served to your suite. You'll enjoy Belgium waffles (original recipe from the 1961 Seattle World's Fair) or filled crepes of fresh strawberries and fresh whipped cream, two eggs (turned over easy), bacon, hash brown potatoes and fresh orange juice. And while you are here, you can extend your stay and take another cooking class.
Choice of one-hour massage is available. Please ask Edge of Seattle for further information and booking.
Stay on the continuation that becomes Avondale Road.
Go to the end. Avondale hits a T in the road; that road is called the Woodinville / Duval Road. Make a right-hand turn.
There's a signal light and a small mall in front of you. Continue till you get to the third signal light which is 212th. Here turn right.
Go to the next intersection and turn left; you will then be on 165. After that, go straight.
In front of you, the road will curve to the right. Once it has curved, it will then be 216 Avenu. N.E.
Immediately, look on the left for a white sign with a light shining on it and for a long gravel drive way, with a street sign that reads "REMY WAY". There is also a green mailbox with the number 16400 on it. There is also a hanging sign with a capital A for auberge. You can see many solar lights along the gravel drive way with Lavender plantings. The property has a bright green metal roof that you can't miss.
Drive around to the front. At night, lights will be on all over the building, driveway and up in Edge of Seattles wedding garden area. If you see 164 Street, it means that you have gone too far.
The inn is located in-between 165 and 164 covering a full block.
The closest airport is Seattle-Tacoma International Airport (SEA).