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)
Steak Dinner at the Bistro We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle! In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family. In this class, you will make: Salad Lyonnaise with Frisée and Bacon Lardons Cast Iron Pan-Seared New York Steak, with Roasted Baby Potatoes, Blistered Asparagus with a Béarnaise Sauce Vanilla Bean Creme Brûlée
The Croissant Workshop Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you went to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation. Recipes in this class include: Croissant Dough, Master Recipe (Butter Croissant) Pain au Chocolat (Chocolate Croissants) Croissant au Jambon (Ham and Cheese Croissant) You’ll take home baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
Steak Dinner at the Bistro We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle! In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family. In this class, you will make: Wilted Salad Lyonnaise with Warm Mustard Vinaigrette, Bacon Lardons, Soft Boiled Egg and Homemade Croutons Cast Iron Pan-Seared New York Steak with Blistered Asparagus and Béarnaise Sauce Gratin Dauphinois Vanilla Bean Creme Brûlée