The Ritz-Carlton, Half Moon Bay announces summer and fall dates for In the Kitchen with Chef Kevin Tanaka, monthly, demonstration-style cooking classes highlighting seasonal fare sourced from the renowned farms surrounding the coastal resort. In the Kitchen classes are $85 per person, inclusive of tax and gratuity and are held in Navio from 11 a.m. to 1 p.m. The program includes a three-course lunch with wine pairing.
In the Kitchen with Chef Kevin Tanaka
Saturday, July 18: Summer Corn and Lobster
Corn will be at its peak during the summer and what complements sweet corn but the natural sweetness of Maine lobster. The chef might even divulge the secret to the Navio corn soup.
Saturday, August 1: Stone Fruits
Highlighting the many varieties of stone fruits, the class will look at different ways to prepare them and will make things like peach vinegar, pluot relish, and grilled peaches.
Saturday, September 19: Barbecuing and Smoking
Showcasing the way barbecue and smoke meats are prepared at the hotel for the Navio Saturday Barbecue/Bloody Mary Brunch, pit master Chef Beryl Adler will join Chef Tanaka to discuss the secrets to barbecue and how to get the perfectly cooked piece of meat.
October 3 and 24, 2015: Pumpkins, Pumpkins and Pumpkins
Half Moon Bay is the Pumpkin Capitol of the World and the Pumpkin, Pumpkin, Pumpkin class highlights creative ways to incorporate pumpkin into a menu. Chef Tanaka reviews the different varieties of pumpkins and outlines the best use for each type including which varietal makes the best soup, the perfect pasta or ravioli filling, or stands up to a flavorful curry dish.
“We source all our pumpkins from Farmer John’s Pumpkin Farm right here in Half Moon Bay,” notes Chef Tanaka. “Farmer John grows about 11 different varieties of cooking pumpkins including Red Kuri, Kabocha, Sugar Pie, and Cinderella and each pumpkin has its own characteristics,” he added.
Kevin Tanaka is the Restaurant Chef in Navio at The Ritz-Carlton, Half Moon Bay. Navio features approachable flavors that highlight the best of coastal dining from all around the world and boasts exceptional seafood dishes, all in a comfortable California-inspired design. Navio is uniquely positioned to hyper-locally source produce from the many farms in the Half Moon Bay area. Chef Tanaka enjoys going to the farms and picking fresh produce and herbs and then incorporating them into the menu that evening. Chef Tanaka brings his own philosophy to the menu at Navio. He grew up in Hawaii, a melting pot of many cultures. He describes his cooking style as French meets Pacific Rim with a California farmer’s market influence.
For additional information, visit http://www.ritzcarlton.com/HMBEvents.