Michelin Star Chic – Summer Edition 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 give each dish a summer twist as he shares the secrets and tips behind each recipe and exactly what makes each one of these dishes absolutely amazing!!! Artichoke Veloute, Summer Truffle Croustillant with Lemon Peel and Olive Oil (Guy Savoy, Paris, 3 Michelin star) Secret Risotto (Alain Ducasse Louis XV, Monaco, 3 Michelin Star) with Saffron & Tomato Shrimp Ragout Chocolate Lavender Sherry Sabayon with Summer Strawberries (Roger Vergé La Moulin de Mougins)
Teens at Whisk – Cucina Italiana – 5 Day Camp This 5-day camp is designed for teens ages 13 and above MONDAY, August 2ist to FRIDAY, August 25th From 2:00 PM to 4:00 PM, Everyday In this week-long camp, Chef Iole Aguero Limonciello will inspire your child to experience both the culture and cuisine from all over Italy. From fresh pasta with various sauces to calzones, pizza and desserts, she will immerse your teen in the different ingredients and flavor profiles found in Italian kitchens everywhere. Our skilled culinary team will assist each day as your teen practices knife skills and becomes familiar with everyday kitchen equipment.Monday: Spaghetti & Meatballs Spaghetti with Beef & Pork Meatballs in homemade Marinara Sauce, Sicilian Orange Salad and Garlic BreadTuesday: The Art of Gnocchi Potato Gnocchi with 2 Sauces, Sugar Plum Tomato Basil Sauce and Brown Butter Sage Sauce, “Iole Salad” with Spring Greens, Olives, Aged Balsamic and Lemon JuiceWednesday: Risotto Perfect Risotto with fresh Peas and Pancetta, Butter Lettuce Salad with Lemon and Chives, Chocolate Molten Cakes with Vanilla Bean Ice CreamThursday : Pizzas & Calzones Pizza with a variety of toppings & Calzones stuffed with ricotta and mozzarella topped with Marinara SauceFriday: Stuffed Pastas Three Cheese Tortellini with Alfredo Sauce, Spinach & Cheese Raviolis with Homemade Marinara All classes are taught by a culinary professional with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration.
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)
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)
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)