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Thursday, January 11, 7pm: The Edible Resume of Frankie Ramirez of Tredici



 
Price $175.00

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The resume of Tredici’s Executive Chef Frankie Ramirez reads like a culinary Yellow Brick Road. At the age of 16, Frankie began his restaurant career as a dishwasher in 2003 and since then has worked his way up the ladder at some of Philadelphia’s most esteemed kitchens, including Bliss Restaurant, Morimoto, Vetri, Osteria and Parc. Frankie’s COOK debut this January will be a deeply personal one for Frankie, as he shares dishes, techniques and stories that he has accumulated at each position on his resume. Following an amuse bouche of smoked salmon rillette with crispy rice chicharron, espelette, chive blossom, Frankie will prepare five courses that represent the restaurants that have enriched his culinary journey: lobster tomato bisque,          (Bliss Restaurant) with scallop mousse, brioche croutons, chive, olive oil; tuna and avocado roll (Morimoto) with jalapeño, wasabi tobiko, crispy shallots, sesame ginger soy; crabs and spaghetti (Vetri/Osteria) with cherry tomatoes, crème fraîche, toasted lemon breadcrumbs; trout amandine (Parc ) with creamy haricot verts, lemon brown butter sauce; butterscotch espresso pot de crème (Tredici) with espresso whipped cream, toasted coffee beans, black salt. Please note this class is fully pescetarian.