The “Detail” Chef: Roberto Cortez

Tothose unfamiliar with the culinary world of micro-events and private chefs, Roberto Cortez may not be a household name. But to chefs across the world who study both the art and science of creating masterpieces with food, and to those who are fortunate to employ a personal chef, Cortez is indeed a champion. Known to those in his trade as the “boutique private chef” Cortez continually raises the bar in private entertaining, focusing on small, luxurious dinners for 2 to 10 people.

Based in Santa Barbara, Cortez travels the world practicing his talents and preparing his food for such clients as Microsoft billionaire Paul Allen, actress Melanie Griffith, rock star Mick Jagger and comedian Eddie Murphy. A typical dinner for Cortez features 8 to 14 courses and takes 3 to 4 days to plan and prepare. “It’s what I like to call a chef tasting,” says Cortez.

Cortez has trained and studied savory cuisine at Lake Cordon Bleu in Paris and regional cuisine from Italy, Spain, Switzerland, Mexico as well as the sushi Academy in Los Angeles. His talents as a pastry chef are also well known and he has studied pastries at Bellouet Conseil and Ritz Escoffier in Paris.

Cortez says he got his unique niche for micro events 15 years ago because that’s the type of dinner a private personal chef normally prepares. “Most personal chef dinners are small. With small events there is always the desire to push the “detail” element as it becomes to make it more focused in every course.” And the details are what he says takes days to plan and execute. A dinner with caviar, foie gras, and Amedei Chocolate will be much more expensive than say a dinner that is a vegetarian style tasting. Generally, the dinners run between $150 and $300 per person not including staff charges. Cortez personally shops for produce at local farmers markets but shops the entire country when looking for special meats. Cortez also consults on the menu items of local restaurants (Blue Agave, among others) as a hobby and for fun.

For more information on Roberto and Cortez and his micro event services go to www.robertocortez.com.

.....f or 28 years

Dinner From The Sea

for an impressive twist on fish kebabs, this is sure to delight and oh so easy. The marinade is tried and true—you’ll receive many compliments, I promise! for this recipe, I cruised down to the Santa Barbara Fish Market where general manager miguel helped navigate me in the right direction. he had quite a few suggestions and, after much deliberation, I decided on the local white seabass, Scottish salmon, and wild fijian ahi. miguel’s advice was spot on—the texture of the grilled fish was firm yet incredibly tender and the flavor was simply divine. Photo and text by Barbara Alsworth Fabian.

SkewereD FiSh wiTh CiTruS MarinaDe

8 oz each ahi, salmon and seabass fillets

Garlic pepper to taste

4 oz olive oil

3 oz fresh tangerine juice

1 oz white wine of choice

3 Tb. fresh rosemary, coarsely chopped

3 Tb. fresh cilantro or Italian parsley, chopped

3 large garlic cloves, crushed

Cut all fillets into 1-1/2 inch thick slices. Thread 2 skewers (approx. 2” apart) through ahi, salmon and seabass. Repeat until all fish is skewered. Place fish in a shallow dish and dust with garlic pepper. mix together olive oil and all remaining ingredients. Pour over fish, cover and refrigerate 30-45 minutes. Grill on high heat (400° - 500°) 4-5 minutes per side (or until preferred doneness is reached).

Chill-ax!

Straight from the beaches of Southern California comes a new beverage with a name that only a surfer could have conceived: JUST CHILL. “If there’s one thing surfers know how to do, it’s chill,” says Max Baumann, the 21 year old surfer and CEO of The Chill Group, Inc. “We’re hoping Just Chill will calm all of those “jitter juice” junkies down a few notches, and get people to smile at each other again.” A lightly-carbonated, tasty beverage that features seven essential vitamins and minerals, gingko, ginseng, and L-theanine, with only 12g of sugar and 50 calories per can. Whole Foods Market is now stocking Just Chill, which is regularly selling out its shelf space.

Eclectic California Cuisine

“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it a favorite with the locals.”

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I want to feel cozy not stuffy comfortable I want to look good. Not sure if I want a stiff drink or I want something salty maybe sweet. I crave. I crave something new