EXECUTIVE CHEF DAKOTA WEISS

Indulge in a cooking class and a 3-course meal with Chef Dakota Weiss. For celebrating a special occasion to a team building exercise, join Chef Dakota Weiss in the kitchen for a hands-on private cooking class. Chef Dakota has carefully designed a seasonal menu for everyone to prep, cook and dine on with speciality cocktails to match.

$135 per person includes wine to match
Available for up to 8 people
Dates available are: April 11, May 9, June 13, July 11, and August 8

For more information, contact Stephanie Sanders at 310.443.8211 or stephanie.sanders@whotels.com.

Small plates include:

NINETHIRTY chopped salad: red beets, pears, smoked pistachios, drizzled in herb de provence vinaigrette
Seared Hamachi: porcini mascarpone, pickled mushrooms, atop napa cabbage salad
Oysters X's Two: chillin-carrot mignonette, bakin-creamed arugula and parmesan.

Share & Side dishes include:

Parsnip Gratin: caramelized shallots and aged pecorino
Mustard Braised Brussel Sprouts sprinkled with golden raisins
Mac n' Cheese: smoked bacon, granny smith apples and garlic bread crumbs

Large plates include:

Beef Bourgogne: pappardelle noodles and roasted root veggies
Drunk Mussels: Washington state black mussels, white wine, garlic, hominy and grilled bread
Stout Braised Chicken n' Biscuits: herbed buttermilk biscuit, roasted crimini mushrooms, farmers market carrots
Chile Roasted Eggplant Crepes: charred tomato couis, goat cheese croquettes
Maple Syrup Braised Pork Shank: whiskey and brown butter yams, haricot vert, and crispy sage.

CHEF DAKOTA WEISS BIO

Chef Dakota was born and raised in Lancaster, California before moving to Santa Fe, Mexico at the age of 12. While she has lived all across the United States including Arizona, Texas, and Florida, one thing remains the same as she spent many hours in the kitchen with her mother, suspense novelist Charmaine Coimbra. According to Chef Weiss, her mother is who she acquired her love for food, appreciation of fresh products and flair in the kitchen. She attended and graduated top of her class from Scottsdale Culinary Institute in 1997 where, shortly after, she worked under Chef Jeff Drew at Coyote Café and spent three years there cultivating her talents. She then spent six years working for Ritz-Carlton including the Ritz-Carlton in Atlanta where she made a name for herself working closely with Chef Bruno Menard and returned to Los Angeles to work for Jer-ne Restaurant and Bar at the Ritz-Carlton in Marina Del Rey. Soon after, Chef Weiss worked at Sunset Tower Hotel's Tower Bar and moved to Philadelphia to help open Stephen Starr's restaurant Parc. Although she has lived and traveled to other parts of the country, Chef Weiss will always consider Southern California home and worked at Hotel Shangri-La in Santa Monica before arriving at W Los Angeles.