Hors d'oeuvres Cooking Classes, held every Tuesday from 5:30 pm - 9:00 pm $130.00 P/Person

Hors d'oeuvres & Appetizers

Les Hors D'oeuvres, Tapas and Appetizers are adjectives used to describe small portions of food served before a meal or served instead of a meal. There is no limit to what sort of item can be considered an hors d'oeuvre provided it is served as a smaller portion before the main meal, or instead of the main meal. Our class should be considered as a Two Course supper cooking class, even though is under the category of Hors d'oeuvres and Appetizers, as what we learn to make and serve is enough for supper. We think this series is bound to be a crowd pleaser. Each Winter, Spring, Summer, Fall season is represented by different French menus. We repeat each group per seasonal quarter and then on to the next season, so please come back for the next season to experience those gourmet cooking menus. Reservations are essential.

WINTER starts Dec. 21st to March 19th.

A. Goat cheese and bacon feuillete
Savory herbed Crepes with smoked salmon and cheese
or
2) A. Mini Croque Monsieur
B. Endive hors d’oeuvres with bacon, Roquefort and shallots
or
3) A. Home cured dilled gravlax with Dijon sauce
Pissaladiere; Provencal Onion tart

SPRING Starts March 20th. till June 20th.


1) A. Tarte Tatin d’oignons and baked goat cheese
Sautéed prawns marinated with garlic, rosemary, lemon and served
with Saffron aioli.
or
2) A. Smoked salmon roulade; smoked salmon, fresh cheese, herbs,
lemon and capers.
Tartlet’s aux champignons
or
3) A. Terrine Maison—Home style pate
Roulade de Poires et de Poireaux; Leek roulade with Pears

SUMMER starts June 21 till Sept. 21


1) A. Spinach Quiche
Crostini of Red Peppers and Goat Cheese, mint and other herbs
or
2) A. Alsacienne Quiche with ham and bacon
B. Fresh spinach frittata roll with smoke salmon, Boursin cheese
spread. or
3) A. Caramelized Onion crostini with Gorgonzola cheese
Parisian Ham Croquette

FALL starts September 22 to December 20th.


1) A. Provence Crostinis with Mozzarella and fresh Tomatoes
Shrimp Dijon; oven baked with garlic, shallots, white wine topped with buttered bread crumbs
or 2) A. Spanakopita; stuffed filo dough with onions, spinach and ricotta
Canape of cucumber, smoked salmon, avocado and sliced egg
or 3) A. Tarte Flambee
Sauteed prawns marinated with garlic, rosemary, lemon and served with
Saffron aioli

Our French Cooking Courses are held in our French Country Inn, a Woodinville Hotel in the Woodinville Wine Country