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)

The Pacific Northwest Feast

We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu  celebrates the best of the spring bounty the Pacific Northwest has to offer. We welcome spring with indigenous locally raised Olympia oysters that you will learn to shuck, then we will turn our efforts into creating the rest of your feast, including learning how to perfectly pan-seared our most valuable spies of Salmon. Cheers to the PNW!


  • Olympia Oysters on the half-shell with Rhubarb Vinaigrette
  • Pan-seared Chinook Salmon with Pistachio-Mint Pesto
  • Ricotta Dumplings with Spring Peas, Asparagus, and Green Garlic
  • Olive Oil Cake with Honeyed Whipped Mascarpone and Strawberries

About Jennifer:

Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.