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
In Love With Lemons If you love lemons, this hands-on class is for you! Chef Iole Aguero Limonciello will teach you how to use a squirt and the zest of lemon to brighten savory dishes and to give an unmistakable edge to desserts. You will learn the versatility and the simplicity of this showcased citrus.Menu Crostini with Cannellini Beans and Lemon Fresh, Handmade Angel Hair Pasta with Lemon and Chives Spaghetti with Tuna, Capers, Castelvetrano Olives, and Lemon Lemon Tart
The Fundamentals – Foundation 4 Week Series – Week 4 – Fat, Salt, Acid, Heat Week 4 – October 25th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation