Michelin Star Chic – Summer Edition Have you ever wanted to eat at a Michelin star French restaurant but just haven’t been able to get there? If so, come spend the evening with Chef Bobby Cortez for a 3 course dinner paired with 3 spectacular wines. Recently settled back in Seattle after living internationally. Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.Repeating his first hands-on class at Whisk (by popular demand) are classics from 3 different Michelin star French restaurants. In this class Bobby will give each dish a summer twist as he shares the secrets and tips behind each recipe and exactly what makes each one of these dishes absolutely amazing!!! Artichoke Veloute, Summer Truffle Croustillant with Lemon Peel and Olive Oil (Guy Savoy, Paris, 3 Michelin star) Secret Risotto of Alain Ducasse Louis XV, Monaco, (3 Michelin Star) with Saffron & Tomato Shrimp Ragout Chocolate Lavender Sherry Sabayon with Summer Strawberries (Roger Vergé La Moulin de Mougins)
Summer in Oaxaca Mexico If you enjoy Mexican food this new class will be a culinary treat not to be missed. We will journey to Southern Mexico, to the city of Oaxaca, which is considered one of Mexico’s major gastro-historic hubs due to its varied cuisine. The root of Oaxacan cuisine is based on three staples; corn, beans and chili peppers and in addition, it has earned the nickname “Land of the 7 Molés” In this hands-on class, Chef Bobby Cortez will teach you how to turn the staples into an amazing feast and you will learn how to make Molé Coloradito, one of the 7 classic molés of the region. In this class you will make and enjoy: Budin de Elote – Baked Corn Pudding Sopa Tarascana – Bean Soup topped with crumbled chile negro, green olives, cotija, avocado and tomato Molé Coloradito with Chicken Oaxacan White Rice Especial About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.
Summer in Oaxaca Mexico If you enjoy Mexican food this new class will be a culinary treat not to be missed. We will journey to Southern Mexico, to the city of Oaxaca, which is considered one of Mexico’s major gastro-historic hubs due to its varied cuisine. The root of Oaxacan cuisine is based on three staples; corn, beans and chili peppers and in addition, it has earned the nickname “Land of the 7 Molés” In this hands-on class, Chef Bobby Cortez will teach you how to turn the staples into an amazing feast and you will learn how to make Molé Coloradito, one of the 7 classic molés of the region. In this class you will make and enjoy: Budin de Elote – Baked Corn Pudding Sopa Tarascana – Bean Soup topped with crumbled chile negro, green olives, cotija, avocado and tomato Molé Coloradito with Chicken Oaxacan White Rice Especial About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.
Michelin Star Chic – Summer Edition Have you ever wanted to eat at a Michelin star French restaurant but just haven’t been able to get there? If so, come spend the evening with Chef Bobby Cortez for a 3 course dinner paired with 3 spectacular wines. Recently settled back in Seattle after living internationally. Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.Repeating his first hands-on class at Whisk (by popular demand) are classics from 3 different Michelin star French restaurants. In this class Bobby will give each dish a summer twist as he shares the secrets and tips behind each recipe and exactly what makes each one of these dishes absolutely amazing!!! Artichoke Veloute, Summer Truffle Croustillant with Lemon Peel and Olive Oil (Guy Savoy, Paris, 3 Michelin star) Secret Risotto (Alain Ducasse Louis XV, Monaco, 3 Michelin Star) with Saffron & Tomato Shrimp Ragout Chocolate Lavender Sherry Sabayon with Summer Strawberries (Roger Vergé La Moulin de Mougins)
Summer in Mexico City Celebrate Cinco de Mayo with Chef Bobby Cortez! In this hands-on class you will discover some of Mexico’s most beloved dishes the way they are intended to be enjoyed. Join Chef Bobby as he shares each dish’s secrets that can only be learned in this class. Several of these dishes have their roots in Aztec and Mayan cultures. You will also learn how both the Spanish and French have influenced the cuisine which has become the core of Mexican food today. In this class you will enjoy: Huarache – Fried corn base topped with chorizo, black bean puree and roasted poblanos Street Elote – The popular corn on the cob transformed Layered Barbacoa Quesadilla Enchiladas Suizas – Chicken enchiladas with creamy green and white sauce About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.
5 Course Cinco de Mayo POP UP Tasting Menu – Summer in Mexico City Celebrate Cinco de Mayo with Chef Bobby Cortez with his 5 Course Pop Up 5 Tasting menu! Mexico City is becoming one of the great food destinations in the world. From the exciting street food to the avant garde cuisine with historic flavors. Come taste and enjoy the complete spectrum of these beautiful flavors. 5 Course Tasting Menu; Frothy Corn Soup with canela butter mushrooms Huarache (fried corn base topped with chorizo, black bean puree, roasted poblanos, cream fresca) Layered Barbacoa Quesadilla with charred chili sauce Enchiladas Suizas – chicken enchiladas with the famous creamy green and white sauce Warm Chestnut Cake with smoky piloncillo caramel, orange peel whipped cream Served with creative margaritas and mexican wines.About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.
Michelin Star Chic – 3 Course Dinner Have you ever wanted to eat at a Michelin star French restaurant but just haven’t been able to get there? If so, come spend the evening with Chef Bobby Cortez for a 3 course dinner paired with 3 spectacular wines. Recently settled back in Seattle after living internationally. Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.Repeating his first hands-on class at Whisk (by popular demand) are classics from 3 different Michelin star French restaurants. In this class Bobby will share the secrets and tips behind each recipe and exactly what makes each one of these dishes absolutely amazing!!! Artichoke Veloute, crispy black truffle croustillant (Guy Savoy, Paris, 3 Michelin star) Secret Risotto (Alain Ducasse Louis XV, Monaco, 3 Michelin Star) it’s so secret I only know the protein is Scallops Chocolate Lavender Cream (Roger Vergé La Moulin de Mougins)
A Winter Culinary Tour of France Nouvelle French classics are just that, classics, because of the culture and deliciousness of the recipes. Some can even be quite laborious and time consuming. Have you ever wanted to be able to make classic French dishes but feel you do not have the time or the know how? If so, join Chef Bobby Cortez in this hands-on class where he will teach you new twists on old French favorites that modernize the tastes and make it possible for even the busiest person to make at home. In this class you will enjoy: Velouté de Châtaignes – Chestnut soup with hazelnuts and smoked bacon Côte courte boeuf Bourguignon – short rib Beef Bourguignon Pommes Purée Robuchon – Chef Joël Robuchon famous mashed potatoes Mousse au Lait de Chocolat avec chantilly à la menthe poivrée- Milk chocolate mousse with peppermint whipped Cream About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.
A Culinary Evening in Santa Fe Santa Fe has some of the most sublime cuisine in all the states. The only place where Native American, Mexican, American Southwest and Cowboy cuisine all collide to produce one symphonic note that strikes a chord with all food lovers. The nature of chilis, blue corn and Mexican chocolate will all be leading the evening for this special one night event. Join Chef Bobby Cortez in this hands-on culinary experience as you enjoy the evening “wandering” the streets of Santa Fe and savoring local dishes. Santa Fe Pepitas Chimayo Red Chili Tortilla Soup Cowboy Smoked Spiced Flank Steak with Chipotle Honey Balsamic, Charred Rajas, Onions & Potatoes Heirloom Blue Corn Charred Crepes with “Chocolate Abuelita” Sauce About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.
French Pastry 2-Day Intensive Workshop is both Saturday (1/7) and Sunday (1/8) from 10AM – 2PM This 2-Day Intensive French Baking workshop is intended for those who are interested in taking their baking knowledge to the next level. In this hands-on workshop, Chef Bobby Cortez will focus on teaching you not only the basics of both classic and modern Parisian pastries but also the secrets to creating masterpieces at home. You will learn about détrempe, beurrage and lamination when you make an authentic puff pastry from scratch. You will turn your pastry into palmiers, a millefeuille and the famous apple tart from Michel Roux. You will also make a classic tart dough which you will transform into three beautiful and distinctly different tarts. At the end of day two, after the final baking and assembling of all your pastries, you will create a display for the grand showcase! Pâte Feuilletée – French Puff Pastry Pâte Sucre – Tart Dough Pineapple Macronade Tarte with Tarragon Creme and Exotic Glaze Tarte au Chocolat with Cocoa Nib Nougatine Tarte au Citron Vert with Lime Pel Meringue Palmiers, Apple Tart from Michel Roux, Pear and Hazelnut Cream Millefeuille About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.