Yesterday, we went as friends of the Four Seasons to the premiere “Tasting Panel” cooking class they will be holding on the second Saturday of every month inside Culina on the lobby level of the hotel. On the restaurant patio a mirror drops down behind a stainless steel grill on wheels where Chef Victor Casanova of Culina provides instruction and demonstration for the new “Tasting Panel,” along with the help of Four Seasons Sommelier Brick Loomis, Four Seasons Assistant Food & Beverage Director Matteo Gentile, and Culina General Manager Sandro Coppola. During the tutorial, guest are served each dish of the three course meal along with champagne, wine and dessert aperitifs.
[Pictured above: Amir Vahdani, new Four Seasons Director of Food & Beverage, Sandro Coppola, Culina GM, and Brick Loomis, Culina Sommelier]
Also at the sneak peek of Culina’s new cooking class series were editors and journalists from Eater LA, Grubstreet, L.A. Confidential, Young Hollywood, and more. Classes are priced at USD $85.00 and begin at 2:00pm and last approximately two and a half hours. The “Tasting Panel” course is the second Saturday of each month … the next class is July 9th! To reserve your seat, please call (310) 860.4000.
Culina sets up their cooking class underneath a tent on the patio
A grill on wheels is the site of the cooking demonstration
First dish: “Involtini” – made with Yellow Tail, Sea Urchin, Basil Room and Sea Urchin Vinaigrette
Main dish: “Ahi Tuna” – made with Eggplant Funghetto and Bagna Cauda
Food journalists capture Chef Victor Casanova in the moment at Culina
Four Seasons Culina Sommelier Brick Loomis
Linda Pan of Netflix, Kat Odell of Eater L.A., Andrea Sun of Bullfrog & Baum
RJ Williams & Tracy Behr of Young Hollywood
Dessert: Wild Strawberries with Riccotta and Black Pepper – served with Brachetto aperitif
Gift bags
Inside the gift bags: Recipes, Certificate of Completion, Biscottis and Virgin Olive Oil (VERY IMPORTANT)!
INVITE:
http://culinarestaurant.com/events
Join Chef Victor Casanova for a series of cooking classes at Culina, Modern Italian. Guests will be guided through the creation of fresh appetizers and vibrant entrees in the “Tasting Panel” course, followed by a three-course meal while learning how to create the perfect wine pairings with sommelier Brick Loomis. Take a journey through Italian cuisine, from a modern perspective, with dishes such as Pappa al Pomodoro or heirloom tomato and bread soup, Prosciutto and Melon Salad and Grilled Halibut with artichokes, fennel, black olive vinaigrette and basil.
The “Tasting Panel” classes begin at 2:00pm and last approximately two and a half hours. Classes are priced at 85.00 per guest.
For reservations, please call (310) 860-4000.
Schedule (classes will be held on the second Saturday of each month through 2011):
September 10
October 8
November 12
December 10