{"id":7667,"date":"2014-01-07T17:19:58","date_gmt":"2014-01-07T17:19:58","guid":{"rendered":"http:\/\/eataspen.com\/blog\/?p=7667"},"modified":"2014-01-09T22:26:08","modified_gmt":"2014-01-09T22:26:08","slug":"cooking-classes-at-the-chefs-club","status":"publish","type":"post","link":"https:\/\/eataspen.com\/blog\/cooking-classes-at-the-chefs-club\/","title":{"rendered":"Guest Chef Classes & Dinners"},"content":{"rendered":"

\u00a0 \u00a0 \u00a0Guest Chefs Host Cooking Classes and Celebratory Dinners at the Chefs Club<\/strong><\/a><\/span><\/p>\n

\u00a0 \u00a0 \u00a0Join FOOD & WINE Best New Chefs Missy Robbins, formerly of Michelin-starred A Voce in New York City, and Jason Franey, of award-winning Canlis in Seattle, for a series of special dinners and cooking classes this January 2014.\u00a0<\/span><\/p>\n

\u00a0 \u00a0 Each chef will host two special dinners showcasing the cuisine for which they are known, as well as a one-day only culinary demonstration, complemented by sparkling wine, tastes from the chef, and interactive instruction.<\/p>\n

\u00a0MISSY ROBBINS: January 10 and 11\"image002\"<\/a>
\n<\/span><\/b>Missy Robbins is a celebrated chef, synonymous with exemplary Italian cuisine. Formerly Executive Chef of A Voce restaurants, she has received critical acclaim for creating classic Italian specialties with a contemporary twist. Executed with subtle flair and innate elegance, her cuisine focuses on simplicity, highlighting flavorful ingredients that reference traditions from regions throughout Italy. Robbins was a FOOD & WINE magazine Best New Chef in 2010.<\/p>\n

Prix Fixe Menu \/ January 10 and 11:<\/span>\u00a0Featuring the Italian specialties for which Robbins is known for, menu highlights include\u00a0Roasted Venison<\/i>\u00a0with cabbage, cocoa, coriander and balsamic and\u00a0Chicken Liver<\/i>\u00a0with prunes and porcini.<\/p>\n

Culinary Demonstration \/ January 11:<\/span>\u00a0Robbins hosts a Venetian Cocktail Party themed culinary demonstration to begin with an\u00a0Aperol Spritz<\/i>cocktail and include Venetian signatures such as\u00a0Pesce in Saor<\/i>, and\u00a0Mussel Crostini<\/i>. Class begins at 11:30am and will run approximately 90 minutes.<\/p>\n

\u00a0JASON FRANEY: January 24 and 25<\/span><\/b>\"image003\"<\/p>\n

After six years of working under Daniel Humm at San Francisco\u2019s Campton Place and New York\u2019s Eleven Madison Park, Jason left the post of executive sous chef to become the executive chef of Seattle\u2019s landmark Canlis Restaurant. Having helped transform Eleven Madison Park, placing it on the forefront of Manhattan\u2019s dining scene, Franey set a new course: make 60 year-old Canlis the city\u2019s preeminent food destination. Three years into his tenure he continues to do just that with innovative, seasonally inspired menus and local sourcing. Franey was a FOOD & WINE magazine Best New Chef in 2011.<\/p>\n

Prix Fixe Menu \/ January 24 and 25:<\/span>\u00a0Chef prepares a menu reflecting Canlis signature dishes and a taste of winter in the Pacific Northwest. Highlights are sure to include game meats, as well as Canlis\u2019 signature dessert, a\u00a0Mille-Feuille<\/i>\u00a0with milk chocolate, bananas, caramel, and peanut butter.<\/p>\n

Culinary Demonstration \/ January 25:<\/span>\u00a0Class begins at 11:30am and will run approximately 90 minutes.\u00a0 Chef will demonstrate both preparation of game meats, as well as dishes inspired by the menu at Canlis.<\/p>\n

Later this winter Bryant & Kim Ng from Los Angeles\u2019 The Spice Table will guest chef February 14 and 15, and Viet Pham of Salt Lake City\u2019s Forage will chef February 28 and March 1.<\/p>\n","protected":false},"excerpt":{"rendered":"

FOOD & WINE Best New Chefs Missy Robbins and Jason Franey host a series of special dinners & cooking classes<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10],"tags":[556],"class_list":["post-7667","post","type-post","status-publish","format-standard","hentry","category-events","tag-the-chefs-club","author-streck2yahoo-com","events"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1aUGV-1ZF","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts\/7667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/comments?post=7667"}],"version-history":[{"count":3,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts\/7667\/revisions"}],"predecessor-version":[{"id":7694,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/posts\/7667\/revisions\/7694"}],"wp:attachment":[{"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/media?parent=7667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/categories?post=7667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eataspen.com\/blog\/wp-json\/wp\/v2\/tags?post=7667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}