One weekend that will inspire the next 51.

Inside the Kitchen at The Ritz-Carlton, Half Moon Bay

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Classes
Cooking Classes | Wine Classes


The Wine Room at
The Ritz-Carlton,
Half Moon Bay

The halls of The Ritz-Carlton are transformed into a culinary “college” during the “Inside the Kitchen” weekend, with 13 different cooking and wine classes taught by some of the most renowned chefs and sommeliers in the U.S.

All cooking classes include a demonstration on Viking ranges and equipment, tasting portions of all dishes the instructors prepare, as well as recipes to take home. Seating is limited.

For information about any “Inside the Kitchen” event and to register, please call 650-712-7040.

 

Cooking Classes

“Get Fresh” with Bradley Ogden
Saturday, Oct. 28 – 10 to 11:30 a.m.
Observatory Room
Learn to cook from the master of classic “farm fresh” American cuisine, Bradley Ogden. A famed Bay Area chef, Ogden’s first restaurant outside of California, Bradley Ogden at Caesars Palace, is the first Las Vegas restaurant to be given the prestigious “Best New Restaurant 2004” award by the James Beard Foundation. Ogden has been named Best Chef California by the James Beard Foundation, one of the Great American Chefs by the International Wine and Food Society, winner of the Golden Plate Award by the American Academy of Achievement and Chef of the Year by the Culinary Institute of America. Learn how to make Chef Ogden’s Crisp Peppered Duck with Spiced Quince, Corn and Wild Rice Fritters, Pan Roasted Atlantic Cod, Butternut Squash, White Alba Truffle, Malt Froth and Baked Apple Pudding. $100 per guest

Haute French Cuisine with Damien Dulas of Restaurant Guy Savoy
Saturday, Oct. 28 – 10 to 11:30 a.m.
Miramontes Room
Haute cuisine is explored with Damien Dulas, Executive Chef at Restaurant Guy Savoy, the culinary crown jewel in the new Augustus Tower at Ceasars Palace in Las Vegas. Dulas spent his childhood in Les Landes, a famous region in France known for its cuisine and high quality of produce, and now leads Restaurant Guy Savoy’s first venture in the United States. His objective is to bring the renowned cuisine of Savoy, a recipient of three Michelin stars, the Legion D’ Honneur award (France’s highest honor) and Chef of the Year in 2002, to new heights and “to give an image of Guy Savoy in Las Vegas that’s just the same as the one he has in France.” Join his class and embark on a once-in-a-lifetime culinary adventure. Chef Dulas’ menu features: Colors of Caviar, Crispy Sea Bass with Delicate Spices, and Truffle Butter.
$100 per guest

Mixing it Up with Bruno Davaillon
Saturday, Oct. 28 – 12:30 to 2 p.m.           
Observatory Room
Perfectly fitting one of the world’s most renowned chefs, Mix soars high atop THEhotel at Mandalay Bay in Las Vegas and perfectly showcases the cuisine of Alain Ducasse. The restaurant features contemporary and classic French and American dishes with global accents, as well as signature dishes from Ducasse’s restaurants in Paris and Monte Carlo. Bruno Davaillon, Mix’s Executive Chef, brings Ducasse’s cuisine to life in this rare cooking class. Chef Davaillon’s menu includes: Baked Cod with Grenobloise Sauce; Spicy Crab Salad, Cucumber, Mango & Green Papaya.
$100 per guest

The Burger Bar with Laurent Pillard
Saturday, Oct. 28 – 12:30 to 2 p.m.
Miramontes Room
Laurent Pillard, chef of Fleur de Lys in Las Vegas and chef and co-owner with Hubert Keller of Sin City’s renowned Burger Bar, shares his secrets for the ultimate burger – both as a decadent entrée and tempting dessert. Savor Chef Pillard’s menu including: Rossini Burger, Alsatian Burger, and Chocolate Sweet Burger. $100 per guest

Around the World in Eight Bites:
Going Global with Cheese and Wine

Saturday, Oct. 28 – 3 to 4:30 p.m.           
Observatory Room
Kent Torrey, owner of The Cheese Shop in Carmel-by-the-Sea, Calif., and Master Sommelier Fred Dame team up to present the ultimate cheese and wine pairing and education with eight very different cheeses and wines from throughout the world. This fun, entertaining class is an ideal way to spend an afternoon with truly exceptional experts in their fields. $100 per guest

Pastry with Frederic Robert
Saturday, Oct. 28 – 3 to 4:30 p.m.
Miramontes Room
Join renowned Pastry Chef Frederic Robert in a truly delicious and inspiring afternoon pastry class. Executive Pastry Chef at the Wynn Las Vegas Resort, Robert has spent the last 25 years working side by side with world renowned Chef Alain Ducasse. For the last 13 years he has overseen all of the pastries, desserts, and breads for Ducasse’s restaurants which now total 13 in six countries. Chef Robert has received numerous awards for his culinary talent including Pastry Chef of the Year 1993 from the Champerard Guide, Restaurant Pastry Chef of the Year 1999 from Filiere Gourmande magazine, and recognition for his own cookbook, in collaboration with Alain Ducasse, which won Best Dessert Book in the World 2002 from The Gourmand World Cookbook Awards. Robert’s menu features Fried Chocolate Bombolones, Roasted Pineapple with Pineapple Sorbet and Green Apple, and Citrus Ravioli. $100 per guest

Citizen Cake: Elizabeth Falkner
Sunday, Oct. 29 – 10 to 11:30 a.m.
Observatory Room
Learn the compelling secrets of Elizabeth Falkner, chef and owner of Citizen Cake in San Francisco, and one of the most celebrated pastry chefs in the United States. Named “Rising Star Chef” by San Francisco Chronicle 1995 and “a chef to look for in the future” by Condé Nast Traveler, 1996, she graced the cover of San Francisco magazine as “Pastry Chef of the Year” in August 1999. She was featured as one of the 10 best pastry chefs in America in Bon Appetit, September 2003, and has also been featured in Pastry Art and Design, Gourmet, Food and Wine, Travel + Leisure and Epica, Japan’s travel magazine.  Falkner’s television appearances include “Iron Chef America,” which prepared her perfectly for the Chefs’ Challenge competition at “Inside the Kitchen” Sunday afternoon. Delight in Chef Falkner’s menu featuring: Maple Spice Pork Tenderloin with Sweet Potato Succotash and Prawns, Avocado, Corn Dust and Bloody Mary Sorbet. $100 per guest

Seafood with Laurent Manrique
Sunday, Oct. 29 – 10 to 11:30 a.m.
Miramontes Room
Corporate Chef of Aqua in San Francisco, Laurent Manrique is one of the most celebrated and critically-acclaimed chefs in the San Francisco Bay Area, and an expert in seafood culinary creations. Competing in the Chefs’ Challenge with teammate Gerald Hirigoyen, Manrique prepares for the contest by teaching a tempting class based on his signature dishes at Aqua. Learn and taste Bass Matelote with Porcini Mushrooms, Pearl Onions and Lardons, Fish Bordelaise, Chestnut Soup and Nantucket Bay Scallops. $100 per guest

Secrets of Basque Cuisine with Gerald Hirigoyen
Sunday, Oct. 29 – 12:30 to 2 p.m.           
Observatory Room
Gerald Hirigoyen, a native of Basque territory and the executive chef and owner of Piperade and Bocadillos restaurants in San Francisco, shares his favorite recipes. Chef Hirigoyen’s book “The Basque Kitchen” won the Versailles award for “Best Regional Cooking Cookbook.” He was also named one of America’s Top Chefs by Food and Wine Magazine. In 2005 both Bocadillos and Piperade were listed in the Best Bay Area Restaurants by San Francisco Magazine as well as San Francisco Chronicle’s review of the Top 100 Bay Area Restaurants. Enjoy Chef Hirigoyen’s menu featuring: Marinated Salmis of Squab with Grapes and Juniper Berries, and Seafood and Shellfish Stew. $100 per guest.

Chocolate, with Love
Sunday, Oct. 29 – 12:30 to 2 p.m.
Miramontes Room
Norman Love, owner of Norman Love Confections, co-founder of the National Pastry Team Championship, and former corporate pastry chef for The Ritz-Carlton Hotel Company, conducts a candy-making demonstration of his “Ultimate Love Bar.” This gourmet chocolate bar is enrobed in rich milk chocolate and filled with whipped Tahitian caramel, salted peanuts, homemade peanut butter and Swiss milk chocolate ganache. Class includes a tasting of the Ultimate Love Bar and other decadent chocolate treats. In 2002 USA Today named Norman Love Confections one of the top 10 artisan chocolate companies in the country. $100 per guest.

For information about any “Inside the Kitchen” event and to register, please call 650-712-7040.

 

Wine Classes

Wine 101 with the Masters
Saturday, Oct. 28 – 11:30 a.m. to 12:30 p.m.
Montara Room
Taught by Master Sommeliers Richard Betts, Brian Cronin, Luis de Santos, Larry Stone and William Sherer, this introductory, interactive class includes tips on wine appreciation and tasting, and insight on wine and food pairing in a non-intimidating and fun format. “Wine 101” is an ideal way for those new to wine or looking for a refresher course to begin their “Inside the Kitchen” day. $100 per guest

Henschke “Hill of Grace,” Eden Valley, Australia [SOLD OUT]
Saturday, Oct. 28 – 1:30 to 3 p.m.
Montara Room
Experience a vertical tasting of Australia’s most sought-after wine with Master Sommelier William Sherer of Aureole Restaurant at Mandalay Bay Resort and Casino in Las Vegas. $100 per guest

Dom Perignon [SOLD OUT]
Saturday, Oct. 28 – 1:30 to 3 p.m.
El Granada Room
Renowned for its beautiful flavor, delicious finish, longevity, and quality, Dom Perignon was launched in 1921 by Moët et Chandon as their most elite Champagne. Learn and taste the history of Dom Perignon with the Dom Perignon Ambassador Lisane Lapointe and United States Director Jenna Fagan, and experience a rare vertical tasting led by Master Sommelier Robert Smith of Picasso at Bellagio Hotel and Casino and Eugenio Jardim, sommelier at Jardinière in San Francisco. Tasting includes 11 wines from 1973 to the present, including four vintages of rosé. $100 per guest

Lewis Cellars
Saturday, Oct. 28 – 4 to 5:30 p.m.
Montara Room
Join Randy and Debbie Lewis, proprietors of Napa Valley’s Lewis Cellars, and Master Sommelier Richard Betts of The Little Nell in Aspen, Colo., for a vertical tasting of Reserve Cabernet Sauvignon back to 1996. Lewis Cellars is a small family winery established in 1992 with a total production is approximately 8,500 cases annually of Cabernet Sauvignon, Chardonnay, Merlot and Syrah. $100 per guest

Pinot Noirs of Santa Maria Valley
Saturday, Oct. 28 – 4 to 5:30 p.m.
El Granada Room
Taste, learn and discover the Santa Maria Valley’s Pinot Noirs and their uniqueness first-hand, with a tasting of some of the region’s renowned boutique and limited-production wines. Enjoy a tasting led by Rajat Parr, Managing Sommelier for Michael Mina Restaurants; Master Sommelier Larry Stone from Rubicon Estate; Gary Burk, winemaker at Costa de Oro winery; and Greg Linn, owner of the renowned Ambullneo Vineyards.
$100 per guest

For information about any “Inside the.

 

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