Cooking Classes

Interactive Champagne Lunch with Charmer Chef Bernard Guillas Tomorrow

We briefly introduced you to Chef Bernard Guillas last year in our travel log about the Club Med Wine & Food Festival, and now you can meet (and flirt with) the man himself at the Biltmore's interactive lunch Saturday afternoon.

Based in California, the Brittany-born chef will teach more than 100 of us to prepare a tasty scallop appetizer, then a branzino dish, followed by a fruit-forward dessert. Last night, he and Biltmore's chef de cuisine, Philippe Ruiz, wowed diners at Palme d'Or with expertly executed dishes like a plum and togarashi-spiced Kobe beef carpaccio appetizer and wattleseed-coated elk entree accompanied by a sundried pear-cherry chutney-stuffed charred eggplant.

If you've never done an interactive event at the Biltmore, you're in for a treat. Typically the chef instructs from a stage (but knowing Guillas' bubbly personality, it's pretty much a sure bet that he'll be working the room, instead) as diners at tables set for eight to 10 cook on the tabletop with the help of a burner and an eager culinary student assistant.

Star chef-stalkers, study up: Guillas is known nationally as the co-author of Flying Pans, a 2011 International Association of Culinary Professional (IACP) Cookbook Award Winner and he was inducted into Maître Cuisiniers de France (Master Chefs of France) this past March. He has also made a few appearances at the James Beard House and been featured on the Today show (he's the guy who told Hoda the immersion blender is "gonna vibrate a little bit, but it feels good!").

Meet the man this weekend by calling 305-445-8066, ext. 2092 and reserving a seat. Tickets are 
$65 each and the lunch begins at noon.

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Riki Altman