In the Kitchen with Chef Tanaka, a series of monthly, demonstration–style cooking event in Navio highlighting seasonal fare sourced from the renowned farms surrounding the coastal resort.
In the Kitchen events 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 paired by Petra Polakovicova, the resort’s sommelier. July 5: In the Kitchen with Corn and Lobster
Corn is in peak season during the summer and continues to be available into early fall and lobster season runs from March through December. For this class, Chef Tanaka will showcase different interesting ways to prepare these two popular summer ingredients, other than just steamed. August 2, 2014: Stone Fruit and Organic Chicken
The class explores the possibilities of what you can do with stone fruits other than just eating them raw or making them into jam or jelly. Chef Tanaka will demonstrate how they are perfect for relishes, pickling, purees and gelees. During the class, Chef Tanaka will also demonstrate how to roast the perfect chicken and show guests just how easy it really is to have the chicken come out with a nice crisp skin and perfectly moist meat every time. September 6, 2014: Halibut and Fall Mushrooms
Halibut is one of our more popular items on the menu in Navio and the class will demonstrate how to get the perfect sear on the fish. Guests will learn about mushrooms as they look beyond the traditional mushrooms and go in depth with the locally foraged mushrooms that come from King of Mushrooms located in South San Francisco. October 4, 11, 18 and 25, 2014: Pumpkins, Pumpkins and Pumpkins
Half Moon Bay is the Pumpkin Capital 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. Additional In the Kitchen classes include:
Pre-payment is required in advance. Cancellation 48 hours prior to event or forfeit pre-payment as cancelation fee. Please call (650) 712-7000 for reservations.
- November 1: In the Kitchen with Turkey and Root Vegetables
- December 6: In the Kitchen with Dungeness Crab and Pears