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. 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.
November 1, 2014: In the Kitchen with Turkey and Root Vegetables
We want to showcase a different method of cooking a Thanksgiving meal. Chef Tanaka will review brining and cooking the turkey breast and leg separately to create a more refined Thanksgiving dinner, as well as the usual whole roasted turkey. Being that it's fall the event will focus on great root vegetables that will be in season to make a great addition to the meal, in addition to using different vegetables like celery root, parsnips, sunchokes, and salsify.
December 6, 2014: In the Kitchen with Dungeness Crab and Pears
Dungeness Crab season starting in the class explores different ways to utilize the iconic shellfish of San Francisco. Chef Tanaka will demonstrate ways to use the entire shell fish from the juicy lump meat to the flavorful shells that can create a great sauce or broth. The sweetness of pears pair perfectly with crab and learn different methods of using the winter pears like the Bosc and Comice.
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.