Signature dish:
Rack of Lamb Mint Gastrique
Chef Kurt has over 35 years of professional cooking experience.
His family owned restaurants, so he literally spent his childhood in a large restaurant kitchen. Kurt’s formal training began when he was in his 20’s, his classrooms were some of the finest, 4 star, fine dinning restaurants in Boston, New Orleans and Las Vegas.
“I like being a teacher, giving the instruction that allows someone to be creative. First I teach how to make a blank canvas that the artist paints on, what paints they use is the rabbit hole of creativity. My favorite class is to butcher a duck and a rack of lamb and make endless sauce combinations.
What I love, is seeing family and friends sit down at a table to enjoy each other’s company”.
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Very helpful, communicative and the meal was delicious!