Experience the French "Joie de Vivre!"French Culinary & Wine VacationSeven days and nights, sleep in a chateau by night, by day take cooking classes and visit vineyards in the famous Anjou wine region of the Loire Valley of France.  Call us for additional information  (425) 844-4102 Edge of Seattle Inn & Cooking IN THIS ISSUEChef Adam HoffmanThreshold Wine SeminarPassion for WineFrench Country InnJOIN OUR LISTRover's Chef de CuisineChef Adam Hoffman  French  Crab Party  Cooking ClassJoin Chef Adam Hoffman while he shares some of his favorite recipes and ingredients during this  Hands-On dinner cooking classes onSunday(1:00-7:00) July 20th  These recipes are favorites of Chef Hoffman, developed and refined while working these past ten years as Chef de Cuisine of Rover's Four Star French Restaurant. Menu DegustationDungeness Crab and Mango Salad with Blood Orange - Argan Oil Dressing   Dungeness Crab Bisque with Garlic Crouton and Basil Oil  Dungeness Crab Cake with Shaved Fennel Salad and Harissa Aioli   Dungeness Crab Souffle with Roasted Shallots and Fine Herbs   Signature Dessert supplied by L'Auberge Cooking:  Glazed Chocolate Cake a L'Orange.  Seating is limited for these events, minimum of 8 required. Please call us for your recommended wine pairing.(425) 844-4102L'Auberge Cooking $99.00 1:00-7:00= 6 hrs. hands-on dinner cooking class   At all of our classes you will be presented with a folder, recipes, Chef Biography, kitchen class room etiquette and will be sent email photos of your class session.  Each class comes complete with fine china, crystal, linen and sterling silver settings making this a truly exquisite experience for all.  Plan on lingering at the table in fellowship...till you have told your last story.L'Auberge Cooking Website Menu Degustation Dungeness Crab and Mango Salad with Blood Orange - Argan Oil Dressing    Dungeness Crab Bisque with Garlic Crouton and Basil Oil   Dungeness Crab Cake with Shaved Fennel Salad and Harissa Aioli    Dungeness Crab Souffle with Roasted Shallots and Fine Herbs     Signature Dessert supplied by L'Auberge Cooking:  Glazed Chocolate Cake a L'Orange.   Seating is limited for these events, minimum of 8 required.  Please call us for your recommended wine pairing. (425) 844-4102 L'Auberge Cooking $99.00 1:00-7:00= 6 hrs. hands-on dinner cooking class   At all of our classes you will be presented with a folder, recipes, Chef Biography, kitchen class room etiquette and will be sent email photos of your class session.  Each class comes complete with fine china, crystal, linen and sterling silver settings making this a truly exquisite experience for all.  Plan on lingering at the table in fellowship...till you have told your last story.L'Auberge Cooking Website Threshold Wine Seminar   Join Sommelier and Wine EducatorPamela MayoJuly 16, 08   6:00-9:00= 3 hrs.         $45.00 Learns the whys of why we like what we like.  There is no reason not to approach wine with a sense of blissful hedonism, but enjoyment is exponentially increased when we take a more disciplined approach...and of course, it is also very important to have fun and walk away feeling we have experienced something valuable, life-affirming and knowledge broadening. We will be using the techniques of Sensory Evaluation and practicing the basics of 'Tasting like a Pro'.  Enjoy an evening of exploration as we compare and contrast  Old World and New World wines, accompanied by paired hors d'oeuvres from L'Auberge Inn and Cooking.  Pamela invites you to:"Jump off the wine cliff with me - after all, who knows what's down there?  Our approach will be to demystify what has too long been a bastion of snobbish elitism and to extract maximum enjoyment from the most fascinating beverage in the world.  The world of wine opens up when one embraces the fact that wine is about history, geography, grape personalities, agriculture, culture and gastronomy...and most of all about people and their stories L'Auberge Edge of Seattle  B&B Inn   Visit Our Sponsor Bonjour! July is just around the corner and so are our up coming events with a little bit of everything for everyone. We are featuring two super talented chefs.  Each of their menus highlighs the Dunengese Crab in every course!We are also  sponsoring our  second WineThreshold Seminar taught by a wine educator and sommelier.   Issue: #16                        July/2008 Summer is finally here!     To all of you who enjoy a glass of wine.. and those who don't...As Ben Franklin said: In wine there is wisdom, in beer there isfreedom, and in water there is bacteria. In a number of carefully controlled trials,  scientists have demonstrated that if we drink 1 liter of water each day, at the end of the year we would have absorbed more than 1  pound of  Escherichia coli, (E. coli) - bacteria.  However, we do NOT run that risk when drinking wine & beer (ortequila, rum, whiskey or other liquor) because alcohol has to go througha purification process of boiling, filtering and/or fermenting.  Remember: Water = E. coli), Wine = HealthTherefore, it's better to drink wine than to drink water!There is no need to thank me for this valuable information Indulge In Your Passion... For Wine   The Knights of the Vine, it's about time! The Brotherhood of the Knights of the Vine is a non-profit organization that was founded by my fatherNorman E. Gatesback in 1971.  This organization's "raison d'etre" is to promote the American Wine Industry and to educate it's membership to the benefits and enjoyment of wine.  In addition to working with the the wine industry to promote American Wines the Brotherhood sponsors unique national and local wine events.  The events include a formal induction ceremony as well as more casual luncheons, dinners, unique wine tastings and seminars. The brotherhoods were first organized in Europe in the medival age by vintners to promote their product.  Enologists and viticulturists were, and remain irreplaceable for a strong brotherhood.  Gradually, non-professional wine advocates joined, and the brotherhoods grew.  These wine lovers make up the majority of members in American brotherhoods today.In recognition of the quality of Washington State wines and the growing grape industry in this state it has been suggested that Seattle is ripe for a new chapter of the Brotherhood of the Knights of the Vine.  If, you share a love for wine as I do...perhaps you might be interested in indulging that passion by joining in on the ground floor of this Seattle KOV Chapter.  Please contactNancy Gates Douglasand she will send you a member application. (425) 844-4102Additional information maybe viewed on our "about us & the KOV" page of cooking website. go to the "about us page" .  A festival of the prized Northwest crab! Join Chef George Stevenson in the kitchen and learn how to properly crack, cook, and clean fresh Dungeness crabs.  Chef George will discuss how to identify and select the freshest crabs, and what cooking techniques deliver the utmost flavor.  Chef George's menu includes everything from Crabcakes to Crab Bisque, and so much more..           $99.00 Join Chef George for his repeat performance of this very popular Crab Feast Menu on Saturday  July26, 2008 3:00-9:00= 6 hoursHands-On Cooking Class MENU Crab Bisque with Fresh ChivesDungeness Crab & Alaskan Shrimp Cakes with Remoulade & Wild GreensCrabmeat & Summer Vegetable Crepes with Garlic AioliGolden Papaya & Crab Salad with Lime-Caper VinaigretteSignature Dessert supplied by L'Auberge Cooking:  Glazed Chocolate Cake a L'Orange Join Chef George for his repeat performance of this very popular Crab Feast Menu on  Saturday  July26, 2008 3:00-9:00= 6 hoursHands-On Cooking Class  MENU Crab Bisque with Fresh ChivesDungeness Crab & Alaskan Shrimp Cakes with Remoulade & Wild GreensCrabmeat & Summer Vegetable Crepes with Garlic AioliGolden Papaya & Crab Salad with Lime-Caper VinaigretteSignature Dessert supplied by L'Auberge Cooking:  Glazed Chocolate Cake a L'Orange Modeled after the  French Inns country   Relax In Luxury...and expect to be pampered. As in the quiet secluded private auberge's of Europe, we are hidden away in the forest of evergreen.  Our Inn is especially enticing for lovers of all ages who seek a romantic setting away from it all.   We are well off the beaten path covering five wooded acres inbetween Redmond and Woodinville on the edge of Seattle.  To make a reservation for one of our four units call  (425) 844-4102. Check out our B&B Inn In addition to hands-on Cooking Classes we also offer Corporate Team Building events as well as Wedding Receptions, Wedding Rehearsel Dinners, Wine Threshold Seminars, and a Tea Service every Thursday afternoon. $35.00 per person.   (minimum of four) Check out our Tea Service                                  A Bientot! Nancy Gates-Douglas; Proprietress ...read more