The The Ritz-Carlton, Half Moon Bay announces In the Kitchen with Chef Tanaka, a series of monthly, hands on cooking classes highlighting seasonal fare sourced from the renowned farms surrounding the coastal resort.

“I believe that as a chef you are also a teacher and I want to help share my passion for cooking with others,” says Chef Kevin Tanaka, the Restaurant Chef at Navio at The Ritz-Carlton, Half Moon Bay in California. “In the Kitchen provides guests with the opportunity to learn something new. Maybe it’s a new way to prepare a dish or use an ingredient that they are not familiar with; but the most important lesson that I want everyone to learn is that cooking shouldn’t be intimidating,’ he added.

In the Kitchen classes are $85 per person, inclusive of tax and gratuity and are held in Navio from 11 a.m. to 1 p.m. The program includes a three-course lunch with wine paired by Petra Polakovicova, the resort’s sommelier.

On May 3, the In the Kitchen class will feature Fresh Pasta, Peas and Fava Beans. As peas and fava beans start coming into season in early spring and are usually available throughout the summer, the class will feature the first crop from Farmer John of Daylight Farms in Half Moon Bay. Chef Tanaka will also demonstrate the art of making fresh pasta for the home chef and then, using the peas and fava beans, create several light summer dishes.

On June 7, the In the Kitchen class will feature Tuna and Heirloom Tomatoes. Since the heirloom tomato season runs from May through October with different varietals coming to peak at different times of the season, the In the Kitchen will showcase the many ways in which the tomatoes can be used. Chef Tanaka will incorporate Yellow Fin Tuna, which is available in May in Hawaii, into the class to create an amazing pairing of tuna and tomatoes.

“I’m originally from Hawaii so I like to utilize the best seafood, which I get from The Honolulu Fish Company,” says Chef Tanaka. “They go to the auction each day and select only the top one percent of all the fish that is caught. There are some days; however, that they don’t buy any fish because it’s not to their level of quality. They fillet the fish right at their plant and ship them to me so I have them the next day. Once you’ve experienced fish this fresh, you don’t ever what to cook with anything else,” he added.

The In the Kitchen Class on July 5 will highlight Corn and Lobster. Corn is in peak season during the summer and continues to be available into early fall and lobster season runs from March through December. For this class, Chef Tanaka will showcase different interesting ways to prepare these two popular summer ingredients, other than just steamed.

Additional In the Kitchen classes include:

*August 2: In the Kitchen with Organic Chicken and Stone Fruit
*September 6: In the Kitchen with Halibut and Fall Mushrooms
*October 4, 11, 18 and 25: In the Kitchen with Pumpkins
*November 1: In the Kitchen with Turkey and Root Vegetables
*December 6: In the Kitchen with Dungeness Crab and Pears

Chef Tanaka brings his own philosophy to the menu at Navio. He grew up in Hawaii, a melting pot of many cultures and describes his cooking style as French meets Pacific Rim with a California farmer’s market influence.

The The Ritz-Carlton, Half Moon Bay is located on the California coast only 23 miles southwest of the San Francisco International Airport. The Ritz-Carlton, Half Moon Bay, features two Half Moon Bay Golf Links championship golf courses on property as well as a 16,000 square foot spa.

Photos Courtesy of The Ritz-Carlton, Half Moon Bay

Navio at The Ritz-Carlton, Half Moon Bay

Navio at The Ritz-Carlton, Half Moon Bay

Navio at The Ritz-Carlton, Half Moon Bay

Navio at The Ritz-Carlton, Half Moon Bay

The Conservatory Lounge at The Ritz-Carlton, Half Moon Bay

The Conservatory Lounge at The Ritz-Carlton, Half Moon Bay

The Golf Course at The Ritz-Carlton, Half Moon Bay

The Golf Course at The Ritz-Carlton, Half Moon Bay

The Ritz-Carlton, Half Moon Bay

The Ritz-Carlton, Half Moon Bay