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.

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

You will make:

  • Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing
  • Cornmeal Crusted Onion Rings,  Buttermilk Dressing
  • Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms
  • No Bake Cheesecake with Cherry Compote

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

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

You will make:

Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing

Cornmeal Crusted Onion Rings,  Buttermilk Dressing

Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms

No Bake Cheesecake with Cherry Compote

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

You will make:

Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing

Cornmeal Crusted Onion Rings,  Buttermilk Dressing

Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms

No Bake Cheesecake with Cherry Compote

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

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

You will make:

Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing

Cornmeal Crusted Onion Rings,  Buttermilk Dressing

Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms

No Bake Cheesecake with Cherry Compote

Fresh From the Market 3 Course Dinner

You’ve made that trek to collect the freshest and finest of the season from the local farmers at the market, and now what? Join Chef James Sherril in this hands-on class as he takes some of the finest Northwest seasonal finds,  fragrant, pristine and bursting with flavors and shows you strategies to create the best from each. In this class, Chef James will guide you through the creation of each course, grilling as we go and starting with a burrata set atop a slice of warm grilled sourdough…followed by a juicy grilled steak with a local green bean salad and creamy Roquefort vinaigrette. This fresh seasonal dinner will include more grilled yummies too, just in time for Labor Day!

Burrata, Red Plums, Basil, drizzled with a Aged Balsamic on Grilled Sourdough

Grilled Summer Squash, Walla Walla Onions, Salsa Verde, garnished with Pecorino  Romano

Pan Seared New York Steak,  Haricot Verts, Heirloom Tomatoes with a Roquefort  Vinaigrette 

Grilled Pence Peaches, Whipped Ricotta, Rosebud Honey, Mint and Granola