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.
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.
Black Truffle Chef Tasting – 5 Course Dinner Join us for a unique chef tasting event, where Chef Bobby Cortez will prepare a five course meal to delight your palate. Chef Bobby has hand selected the courses to showcase the star of the evening…the earthy, musky and pungent black truffle. This menu is an international combination of European and American cuisines creatively enhanced by the flavor of black truffles. Chef Bobby has also selected two exceptional Washington wines for you to enjoy with your meal. The evening will conclude with a special cake that will become a winter favorite. The menu you will experience: Brioche French Toast with maple syrup, Douglas Fir oil, whipped black truffle Brie cream, hibiscus leaves Cauliflower Veloute with black truffle croustillant, candied lemon peel and shaved black walnuts Buttermilk Poached Chicken with almond chicken skin crust and roasted black truffle herb jus Aged New York Steak with Syrah coffee sauce, black truffle cheese potato puree and winter herbs Warm Chestnut Cake lacquered in juniper berry butterscotch, grated blood orange and malted 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.
Black Truffle Chef Tasting – 5 Course Dinner Join us for a unique chef tasting event, where Chef Bobby Cortez will prepare a five course meal to delight your palate. Chef Bobby has hand selected the courses to showcase the star of the evening…the earthy, musky and pungent black truffle. This menu is an international combination of European and American cuisines creatively enhanced by the flavor of black truffles. Chef Bobby has also selected two exceptional Washington wines for you to enjoy with your meal. The evening will conclude with a special cake that will become a winter favorite. The menu you will experience: Brioche French Toast with maple syrup, Douglas Fir oil, whipped black truffle Brie creamCauliflower Veloute with black truffle croustillant, lemon peel and crushed red walnutsButtermilk Poached Chicken with almond chicken skin crust and a creamy black truffle roasted black wine sauceRoasted Short Ribs with Syrah coffee sauce, black truffle cheese potato Aligot and winter herbsWarm Chestnut Cake lacquered in bourbon muscovado sauce, blood orange and malted whipped creamAbout 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)
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.
The Art of Singapore Street Food You’ll spice up your international cooking repertoire when you join this street foods cooking class with Chef Bobby Cortez. We will eat as we go as we celebrate the vibrant food scene, and the colorful carts and stalls that fill the markets. Hawker Centers are more than just open air markets filled with kiosks, smoking hot woks and Tandoors, they serve as a social center for all Singaporeans, In this class we will make and enjoy; Singaporean Satay (special recipe of chicken in lemongrass peanut glaze) Oyster Omelette, (famous dish adored by every singaporean) Crispy pork belly, with soft tofu, black vinegar sauce Gobi Manchurian (the best cauliflower dish ever!) Bobby spent a month in Singapore as a guest chef at an avant garde restaurant. During that time, the chefs took him to different food stalls throughout the city and to quote Bobby, “It was the best street food I’ve ever had and these dishes were my favorites. Now I get to share them with you!” 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.
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.