Culinary Camp at Four Seasons Los Angeles in Beverly HIlls

Culinary Camp at Four Seasons Los Angeles in Beverly HIlls

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It's always fun when Chef Ashley James from the Four Seasons Los Angeles in Beverly Hills stops by. Today he showed off dishes that will be featured and made during an exciting event for adults next weekend, "Culinary Camp" from August 2 to 4, 2013. You will learn from top gourmet masters during an array of activities, including visiting a nearby farm, exclusive cooking classes from their chefs, mixology course and amazing dining experiences.

Campers will enjoy an exclusive dinner at Culina, Modern Italian by Culina Chef Mette who was the Food Network's Chef Wanted champion, along with wine pairings by Wine Director Chris Bradford.

On day two, campers will enjoy guided tours of the Santa Monica farmer's market and a local, sustainable farm in luxury transportation, along with an organic picnic lunch crafted with fresh produce. In the evening, campers will enjoy a mixology class, followed by an Indian feast with exotic spices by Four Seasons Banquet Chef and Sri Lanka native, Chef Sathi.

On Sunday, guests will enjoy Four Seasons' famed Sunday Brunch and then partake in an Ice Cream Sundae demonstration with Executive Pastry Chef Federico Fernandez.

This extraordinary weekend will conclude with departing gifts from the Four Seasons kitchen staff.

The Culinary Camp activities are open to locals, with or without booking a guestroom.

For more information, please visit Culinary Camp at Four Seasons Official Website or call Reservations at (800) 332-3442.


Seared Sustainable Halibut:

  • 4x5 ounce pieces of Halibut steaks
  • Sea salt and black pepper
  • Olive oil for the pan

Method

  • Heat the pan until very hot
  • Pour a little olive oil over the fish and some freshly ground black pepper and seas salt
  • Place in the dry hot pan and cook for 2-3 minutes on either side until done
  • When removing form pan, squeeze a little fresh lemon over the fish


Roasted Tomatillo Salsa Recipe:

  • 1 pound Roma Tomatoes Halved
  • 1 pound Tomatillos Shucked and washed and halved
  • 1/2 pound Onion peeled and cut into perfect 8ths
  • 6 Garlic cloves
  • 2 each Jalapeno washed and halved
  • 2 each toasted Guajillo topped and seeds shaken out
  • Salt and pepper to taste
  • 4 tablespoons of olive Oil

Roasted Tomatillo Salsa Method

  • Toss all together and put in roasting pan making sure to put the dried chilis on the bottom so they do not burn
  • Roast in 375 degree oven for 25 minutes shaking every 5 minutes
  • When Roasted and everything is soft puree in blender until incorporated not smooth


Jicama Slaw ingredients:

  • 1 piece of peeled Jicama cut into thin strips
  • 1 red onion thinly sliced, blanched for 5 seconds in boiling water, chilled on ice, dried then mixed with fresh lime juice, salt and pepper
  • Chopped cilantro or micro cilantro
  • Olive oil

Jicama Slaw method

  • Mix all the above ingredients together, season with salt and pepper to taste and a little olive oil.


Garnish for fish:

  • 1 cup heirloom cherry tomatoes
  • 2 avocados cut into cubes
  • Olive oil
  • Salt and pepper to taste
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