A Culinary Evening in 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
Italian Dinner Favorites – Braciole At Chef Barbara’s house growing up, Braciole was served as a special treat for birthdays and holidays, it is company worthy, a classic, hearty, homestyle Italian – American dish that is perfect for any night’s dinner. Chef Barbara has given this family favorite her own twist, serving the stuffed rolled Flank Steak with pan fried polenta, charred peppers and her own quick Marinara Sauce. Join Chef Barbara in this hands on class as she shares some of her family’s favorite recipes that will make any night’s dinner a hit! Fried Artichoke Hearts with Lemon Aioli served on a bed of Arugula Flank Steak Braciole; filled with ricotta salata, caramelized onion, garlic and herbs, with Pan Fried Polenta, Charred Peppers and a Fresh Marinara Sauce Vanilla Bean Panna Cotta