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.