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)

The Magic of Mushrooms

Autumn is here and it is time to explore the delicious world of mushrooms…chanterelle, shiitake, oyster, cremini are all plentiful.  Each mushroom type has its own special way of truly shining and it is best to know how to use them to maximize flavor and uses.  Relishing in the Pacific Northwest, it’s a gourmets duty to explore and know everything about wild mushrooms.  Join Chef Bobby Cortez in this hands-on class as he gives you a solid foundation in all things mushrooms.

  • Pan Roasting Techniques, served over Polenta
  • Pickling Wild Mushrooms and Usages
  • Wild Mushroom Tart (Chef will Demo)
  • Wild Mushroom Veloute with variations

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.

Nouvelle French Classics Redefined

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 veloute with hazelnuts and smoked bacon
  • Coq Au Vin Moderne – Braised chicken with a modern twist
  • Pommes Purée Robuchon – Chef Robuchon famous mashed potatoes
  • Mousse au Lait de Chocolat avec Praliné d’Amande – Milk chocolate mousse with toasted almond praline

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.

The Art of Interior Mexican Cuisine

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 Cortez 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. Chef Bobby will teach you Diana Kennedy’s method for making guacamole, which he learned directly from the renowned food writer and cookbook author herself. Diana Kennedy was considered the leading “culinary anthropologist” of Mexican cuisine.  In this class you will enjoy:

  • Guacamole Secreto
  • Tamales de Elote con Crema de Poblano – Tamales filled with corn and cheese and topped with charred poblano sauce
  • Mole Almendrado con Pollo Rostizado – 26 ingredient almond mole with oven roasted chicken
  • Crepas de Cajeta y Cafe con Piñones – Classic Mexican crepes with goat milk caramel sauce with a touch of coffee liquor and topped with sour cream and pine nuts

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.

The Art of Interior Mexican Cuisine

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 Cortez 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. Chef Bobby will teach you Diana Kennedy’s method for making guacamole, which he learned directly from the renowned food writer and cookbook author herself. Diana Kennedy was considered the leading “culinary anthropologist” of Mexican cuisine.  In this class you will enjoy:

  • Guacamole Secreto
  • Tamales de Elote con Crema de Poblano – Tamales filled with corn and cheese and topped with charred poblano sauce
  • Mole Almendrado con Pollo Rostizado – 26 ingredient almond mole with oven roasted chicken
  • Crepas de Cajeta y Cafe con Piñones – Classic Mexican crepes with goat milk caramel sauce with a touch of coffee liquor and topped with sour cream and pine nuts

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.

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)

The South of France

Whether you have been to the South of France or always dreamed of going, join us as we partake in a culinary excursion through the South of France without needing a passport! September in the South Of France is a special time. The bridge between late summer and autumn has begun and it plays a role in cuisine and produce. From making rosemary oils and special herb broths for the special polenta inspires all in this region. Even saffron finds itself being used with late summer’s heirloom tomatoes.

Chef Bobby Cortez will keep your taste buds traveling with this 3 course dinner. 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.

In this hands-on class, Chef Bobby will share his secrets and tips behind each amazing course as you savor distinctive dishes popular in the South of France.

  • Piquillos Stuffed with Tuna, Rosemary Oil and Parsley Lemon Peel Salad
  • Black Cod with Saffron, Tomato and Basil Beurre Blanc
  • Famous Polenta from Mougins, France
  • Tarte au Citron from Menton, France

Avant Garde Summer Dinner

Dive into the creative side of summer using some of the most precious ingredients this sun soaked land has to offer. In this hands-on class Chef Bobby Cortez will teach you to utilize two varieties of tomatoes in new and refreshing ways, including in dessert. You will also incorporate peak summer Pacific Northwest fruits into a tantalizing main course. All dishes are prepared using secret European techniques to give you a culinary edge that will expand your kitchen vocabulary.
  • Yellow Tomato Confit with Vin Jaune Beurre Blanc, Smoked Roe and Basil
  • New York Steak with Blackberry, Juniper, Citrus Herbs, Chives on a Cauliflower Puree
  • Tomato Confit in olive oil with Vanilla Bean Raw Sugar and Bergamot Cream

About The Chef

Chef Bobby Cortez 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 French 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.

Selected for his first hands-on class at Whisk are classics from 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 chicken!
  • Chocolate Lavender Cream (Roger Vergé La Moulin de Mougins)