The Westin Bonaventure Hotel & Suites Announces New Culinary Classes with Chef Andres Nieto (United States)
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The Westin Bonaventure Hotel & Suites Announces New Culinary Classes with Chef Andres Nieto (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-01-22
Premier Class to be Held on February 7, 2009
The Westin Bonaventure Hotel & Suites, Los Angeles has announced the creation of a new culinary series, “Cooking on the Edge with Chef Andres,” beginning this February.
Cooking and entertaining at home has become more popular lately as more and more people chose to eat out less in this economy. The series will show you how to become a celebrity in your own kitchen, and pick up a few chef secrets along the way, so you can wow your guests. Learn how to compose and prepare three course meals, whether entertaining for two or twenty-two, using local and regional market produce, Pacific fish, shellfish and prime beef.
The first class, to be held on Saturday, February 7th, will focus on a meal celebrating local and regional ingredients. The three course meal includes a salad with wiser farm baby romaine, wild strawberries and toasted California almonds dressed with a raspberry vinaigrette. The main course features smoked sea salt crusted pan-seared tenderloin, blue foot and oyster mushrooms, petit baby carrots and caramelized purple cauliflower. A dessert of chocolate truffle fondue will round out the meal.
“I am very excited about the opportunity to share my passion for cooking. In sixty minutes or less, we will take you on a culinary journey to prepare the ultimate special occasion dinner,” said Chef Andreas.
Participants will be guided by Chef Andreas as they prepare the meal, and afterwards dine at the Chef’s table and sample some paired wines chosen by sommelier Henry Marquis. The culinary classes include guided instruction in the kitchen with Chef Andreas, hands-on meal preparation and enjoying the meal at the Chef’s table. Each attendee receives a chef’s hat and apron to wear and keep, recipes for all courses prepared and the wine review.
The first class taking place on Saturday, February 7, 2009 begins at 2:30 p.m. Seating is limited to 15 attendees, over 21 years of age, with a cost of $35 per person. Reservations are taken on a first come, first served basis.
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