French Bouillabaisse and more!
Join French-trained chef Emily Moore for an evening of surprisingly simple, delicious everyday French food! We’ll make Bouillabaisse, the delectable saffron-scented Provencal fish stew, with its homemade broth, salmon, cod, prawns, mussels and the traditional accompaniments, a crisp crouton covered with “rouille,” a garlicky red pepper aioli. While the Bouillabaisse is simmering, we’ll enjoy a French traditional salad with our own vinagrette, fresh chevre and toasted nuts. For a classic finish, we’ll make crepes flambees accompanied by Crème Chantilly. Enjoy traditional French classics on a winter’s night! Chef Emily’s career includes culinary study in an accredited French academy in Paris, serving as executive chef at the The Alexis Hotel’s Painted Table and Theoz Restaurant on 6th Avenue, teaching at Seattle’s Le Cordon Bleu, plus numerous awards, mentions and features in Bon Appétit, Food and Wine Magazine, the New York Times, the San Francisco Chronicle and a four-star review in the Seattle Times.
Bio for Emily Moore – Chef, Chef Instructor Chef Emily Moore, who is known for wondrous flavor combinations and beautiful, artful presentations, has received top reviews from local and national food critics for her innovative New American cuisine at her many restaurants in the Pacific Northwest, Sun Valley Idaho, and California, including the first four-star restaurant review ever given by the Seattle Times. Her cuisine has received excellent reviews from Bon Appetite, Travel and Leisure, Travel Holiday, The San Francisco Chronicle and The New York Times among many other national and regional publications. Chef Moore's culinary education was in Paris, France at an accredited academy run by the Paris Chamber of Commerce, From 2008 to 20012, Emily worked as a Chef/Instructor in Cuisine, Breads and Pastries at the prestigious Le Cordon Bleu College of Culinary Arts Seattle, highlighting a strong ability to transmit a lifetime of culinary experience to cooks beginning their culinary careers. In 1997 Moore began Emily’s Kitchen, a multi-service culinary company offering cooking classes in French, international, Modern American cuisine and Baking and Pastries. Emily offers consulting to food industry professionals in many areas and does large and small catering for the community. A passion for sustainable living and work in the Farm to Table movement fueled her involvement with 21 Acres Farm in Woodinville where she worked toward establishing a farm camp for kids. More recently, she took a Chef’s position at 21 Acres producing sustainable, local food in the farm’s platinum LEED commercial kitchen.
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