Join Chef Bobby for a unique and interactive experience in this cooking class featuring the complex and succulent flavors of duck. You'll learn how to use traditional Northern Italian techniques to create these recipes. Start with an arugula salad topped with dried plums. Next comes orecchiette with smoked duck confit with peas, sundried tomatoes and truffle oil. You'll then learn how to perfectly sear duck breast with a sherry-rhubarb demi-glace and parsnip purée. Enjoy zabaglione with fresh berries for dessert.
With dried plums and balsamic vinaigrette
Orecchiette With Smoked Duck Confit
With peas, sun-dried tomatoes, mushrooms, mascarpone and truffle oil
Seared Duck Breast
With a sherry-rhubarb demi-glace and parsnip purée
My wife and I had Chef Bobby over to make us a seafood dinner and he completely blew away our expectations. Chef Bobby called a few days ahead of time and helped us talk through the wine pairing. The evening of the event he was on time, brought all his own cookware, and left a spotless kitchen when he was done. The conversation was great and Chef Bobby took the time to show us how to properly cook the scallops and rock fish. I would 100% recommend this experience to anyone.
Chef Bobby brings nearly 30 years of professional culinary experience to his students. After earning an associate degree in Restaurant and Food Service Management, he went on to graduate from L'Académie de Cuisine's Culinary Career Training Program. Chef Bobby currently works as a personal chef and cooking class instructor where he delivers fresh, fun and exciting culinary experiences.