Exclusive Event: Seasoned Brunch Class

Come celebrate the culinary arts at The Golden Leaf Inn with award-winning Chef Rob Corey of Seasoned, the new American bistro restaurant in Estes Park, CO!

Book your stay at our idyllic bed and breakfast for three nights on April 2 – 4, 2018 with an exclusive brunch cooking class for only $75/ person taught by Chef Rob on Tuesday morning.  Your stay also includes a $75 gift certificate on us for dinner at his restaurant Seasoned for Wednesday night. Check out the brunch class menu below.

With limited spots available, book your spot today!

Book Your Stay

SEASONED Brunch Class at The Golden Leaf Inn
Estes Park, CO

Chef Rob Corey, MBA, CEC, AOS, EWS

10:00am – 1:00 pm

***

Buttermilk Scones, Lemon Glaze, Honey Butter

Eggs:
Eggs-en-Cocotte / Scrambled Eggs / Poached Eggs / OE & UP Eggs / Omelets / Soft Eggs / Fried ‘Basted’ Eggs

‘Frenched’ Toast & Ricotta Pancakes

Vodka & Beet Cured Gravlax
Hollandaise & Bearnaise
Horseradish Cream

Book Your Stay

Chef Robert N. Corey, MBA, AOS, CEC, EWS

“I began my food career in 1974. I was 15 years old when I walked into Pleasant Valley Country Club in Sutton, Massachusetts and have never looked back. After graduating from the University of Northern Colorado with my Bachelor degrees in Anthropology and Geography, I completed a two-year Chef & Managerial Apprenticeship with Fred Harvey, Co. & Grand Canyon National Park Lodges in Grand Canyon, AZ. From there I attended the Culinary Institute of America in Hyde Park, NY and, later, the CIA in St. Helena, CA. I also hold an MBA, with an emphasis in Hospitality, from Johnson & Wales University.

As an award-winning Chef, I have owned and led a variety of restaurants, hotels and inns, as well as corporate dining and catering operations. I have been fortunate to have worked under fourteen Michelin stars across the Americas. I have worked and traveled extensively in Arizona, Colorado, California, New York City, Mexico, Brazil, and Dubai, UAE to research, develop and open restaurants – totaling twenty-three as of this writing, with more on the way. I have worked with, and for, some of the most distinguished chefs in the Americas namely: Richard Sandoval of the Richard Sandoval Restaurant Group; Thomas Keller at The French Laundry; Daniel Boulud of Restaurant Daniel; Wylie Dufresne at WD-50; Eric Ripert with Le Bernardin; Enrique Olvera at Pujol in Mexico City; Lachlan McKinnon-Patterson at Frasca Food & Wine in Boulder; Chris Young of ChefSteps (and Modernist Cuisine); and Alex Atala with D.O.M. in Sao Paulo, Brazil.

My love of food comes from my Swedish mother, Nancy. However, my specialties are Classical French Cuisine, New World Cuisines, and Modern Contemporary/Cutting Edge Cooking. I have developed a focused scientific understanding of food, method and technique. My experiences enable a deeper understanding of cooking for business and consulting needs. I write about the food business and cooking in general to students, novices and professionals who are passionate about their future in the kitchens of the world in TheNeedtoFeed@blogspot.com.

I am writing a series of as-yet-unpublished books about my culinary life and personal recipe for success. I am a Certified Executive Chef, an Executive Wine Steward, the owner of ‘SEASONED ~ An American Bistro’, The French Manner, 12Seasons Personal Chef & Sommelier Services, The 303 Restaurant Group, and MISE EN PLACE CONSULTING, LLC. I live in Estes Park, CO with my wife of thirty-seven years, JoAnne, and our loveable St. Bernard, ‘Lucy’.”