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September 24, 2012updated Jul 14, 2015

Hotel Bel-Air Offers Puck-Inspired Culinary Program

By Pardhasaradhi Gonuguntla

Los Angeles-Reported by Elite Traveler, the private jet lifestyle magazine

From shaking the perfect martini to perfecting risotto, Wolfgang Puck’s team at his signature, namesake restaurant, Wolfgang Puck at Hotel Bel-Air and the popular Bar at Hotel Bel-Air will share their expertise on everything food and beverage related in new, how-to-classes offered at Dorchester Collection’s Hotel Bel-Air. Participants will learn the art of making cocktails, tasting wine, and preparing meals with an emphasis on California’s regional products. Classes are for six or more “students” and are offered for both hotel and non-hotel guests.

Mix it up with this hands-on beverage class at The Bar at Hotel Bel-Air. Guests will learn how to make a bespoke libation courtesy of a one-on-one lesson with the Bar’s Beverage Director and/or Lead Bartender. The class will focus on how to make the perfect cocktail through techniques (stirring, shaking and garnish cutting), ingredients (spirits, bitters and fresh fruit) and the proper selection of barware (ice, tools and glassware). Priced at $100 per person, the class averages 30-60 minutes in length.

Executive Chef Sonny Sweetman and his team at Wolfgang Puck at Hotel Bel-Air will demonstrate the finer aspects of California cuisine. The cooking classes are presented in a fun and informative format, and feature delicious dishes made with California’s wonderful, fresh ingredients such as produce from Chino Farms and other local farmers’ markets, as well as all natural poultry and sustainable seafood. The following course options are available:

With the holidays quickly approaching, this course is well-timed to teach guests how to pick the best ingredients, build and execute a menu, and prep the dishes ahead of time so hosts may spend more time with their guests and less in the kitchen. Priced at $95 per person/ 60 minutes.

Risotto Perfection
Wolfgang Puck’s chefs will debunk the myth behind the difficulty in preparing risotto. This popular dish can be made from scratch in a fun and easy way. Priced at $75 per person/ 30-40 minutes.

The Perfect Omelet
Designed for the breakfast lover in mind, this course focuses on perfecting the omelet. Priced at $55 per person/ 25-30 minutes.

How to Make Pasta from Scratch
This demonstration includes a discussion of the regions of Italy and the various types of pasta for which they are best known. Priced at $85 per person/ 60 minutes.

Wine Classes
The following course offerings can be adapted for any level of participant from beginning to advanced:

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Become a Master Sommelier
This program allows participants to study fine wines with the hotel’s house certified Sommelier, Rob Harpest, and learn the complex world of California wines. Harpest introduces the major growing regions and explains how to perfect the art of deductive tasting. Priced at $95 per person/ 60 minutes.

Exceptional Food and Wine Pairing
Led by Executive Chef Sonny Sweetman and Sommelier Rob Harpest, the two will discuss the chemistry of acidity and sweetness, and how they play an important role in creating synergies and balance in the relationship of food and wine. Priced at $125 per person/ 60 minutes.

All instructional courses are offered for a minimum of six people, require 14-day advance booking, and a seven-day cancellation policy.

www.hotelbelair.com

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