Photo Credit: Ritz-CarltonThe Ritz-Carlton Half Moon Bay is one of Northern California’s most stunning resorts. It’s located on a coastal cliff that overlooks a golf course and the gorgeous Pacific Ocean. There’s something magical about the view that makes any stay at the hotel memorable. Another thing that keeps people coming back for more? The Global Cuisine Series.
Photo Credit: Ritz-Carlton
This monthly event is a foodie favorite and experience unlike any other. It’s an exclusive weekend package with the Ritz that involves an overnight stay, a hands-on cooking class, and wine-paired multi-course lunch. Each month a different guest chef comes to lead the cooking class which takes place in the hotel’s banquet kitchen. Guests learn how to make the chef’s signature dishes before sampling them for lunch. The chefs also enjoy the meal with the 18 people offering an exciting glimpse at their persona.
Photo Credit: Chloe List
This year’s participating chefs include local stars Matthew Accarrino of SPQR, Belinda Leong of B. Patisserie, and Tanya Holland of Brown Sugar Kitchen. To show his appreciation to the chefs, Jason Pringle, the chef de cuisine at the hotel’s Navio restaurant, will add two signature dishes to his tasting menu that are inspired by the guest chef.
Photo Credit: Ritz-Carlton
Here’s the full lineup of the series: Scott Clark of Dad’s Luncheonette will teach Cal-American classics January 4-6. Johan Björkman of Koka will teach modern Nordic cuisine February 1-3. Suzette Gresham of Acquerello will teach innovative Italian cuisine February 22-24. Dominic Orsini of Silver Oak Winery will teach earth-to-table wine country cuisine March 8-10.
Photo Credit: Isabel Baer
George Dingle of Monsieur Benjamin will teach modern French cuisine March 15-17. Accarrino will teach modern Italian cuisine April 5-7. Holland will teach California soul food for the outdoor kitchen May 17-19. Robbie Wilson of Bird Dog will teach multicultural pileup cuisine June 21-23. Deuki Hong of Sunday at the Museum will teach Asian-American cuisine September 13-15. Leong will teach French American patisserie October 4-6. Michael and Meichih Kim of Maum will teach contemporary Korean heritage cuisine November 8-10.
