Inside the Kitchen with Patina

Attendees have the luxury of cooking an elaborate three-course meal in Patina’s kitchen with Executive Chef Paul Lee, who joined the restaurant in September 2014 and previously hailed from the award-winning Le Cirque at Bellagio Resort & Casino in Las Vegas. Lee will walk students through the process of preparing an appetizer, entrée, and dessert utilizing French techniques and Southern California’s finest ingredients. Past dish examples include Seared Scallops with lentils du Puy and cauliflower velouté; Braised Short Rib with creamy polenta, Cipollini onion, and asparagus; and an Olive Oil cake with orange sherbet. The October 3 and December 5 sessions will be held from 10 a.m.-1 p.m. and are $95 per person, with menus posted online in the coming months.

Reservations for “Patina Next Course” can be made by calling the restaurant at 213.972.3331.