Patina Next Course Offers Interactive Culinary Classes

Patina Next Course Offers Interactive Culinary Classes

patina restaurant

Dining room at Patina.

The series of classes in cooking, wine and water is lead by Patina Executive Chef Paul Lee, Award-Winning Sommelier Silvestre Fernandes and Water Sommelier Martin Riese.

If you’re going to take a class you should learn from the best.

Downtown L.A.’s top fine dining destination launches its second iteration of Patina Next Course, a series of courses that celebrate the culinary arts.

From Sept. 23 to Dec. 5, you can learn techniques in and presentation, wine tasting and etiquette, water pairings, and more, all set in the ambiance of Patina restaurant in Walt Disney Concert Hall. Here’s more information about each of the classes.

Silvestre Fernandes

Award-Winning Sommelier Silvestre Fernandes.

Water 101
The series kicks off on Sept. 23, with Water 101 where Patina’s Water Sommelier (and author of Die Welt des Wassers The World of Water) Martin Riese guides you through an informative and enlightening tasting of six different mineral waters from around the world like Danish glacier water Iskilde and the Slovenian mineral water ROI.  Riese will illustrate how water can be paired in a manner similar to wine and teach attendees how to detect different water qualities, such as mineral levels, total dissolved solids, mouth feel, taste (fruity/salty), and carbonation. Subsequent classes will be held Oct. 21 and Nov. 4 from 6-8 p.m. $50/pp.

Inside the Kitchen with Patina
Up your chef cred and experience cooking an elaborate three-course meal in Patina’s kitchen with Executive Chef Paul Lee, who will walk you through the process of preparing an appetizer, entrée and dessert utilizing French techniques and local ingredients. Past dishes have included seared scallops with lentils du Puy and cauliflower velouté; braised short rib with creamy polenta, cipollini onion, and asparagus; and olive oil cake with orange sherbet. Oct. 3 and Dec. 5 from 10 a.m.-1 p.m. $95/pp.

Wine After Work
When Sommelier Silvestre Fernandes isn’t overseeing Patina’s 1,000+ bottle wine collection, he’s designing a series to educate the busy entrepreneur and budding oenophile on the essentials and basics of wine tasting. He will teach you everything from go-to food pairing tips to top questions to ask a sommelier when selecting a wine to picking wines that are both affordable and impressive to entertain guests and clients. Each class delves into tastings from a specific region, with Oct. 14 exploring California Pinot Noir and Nov. 11 venturing through Champagne. 6-7 p.m. $65/pp, includes five wine pours, an an amuse-bouche, artisanal cheese board pairing and a petit four. Those who stay for dinner immediately following will also enjoy one complimentary glass of any five wines they previously tasted.

Reservations required. 141 S. Grand Ave., downtown, 213.972.3331. patinarestaurant.com

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