Whether you are cuddled up in the softly lit, intimate dining room or transported to a secret garden with candlelit ambiance on the covered patio, COURSE sets the scene for a romantic evening. Chef Cory Oppold has added thoughtful consideration into all aspects of the Valentine's Day experience, designing a menu with an aphrodisiac progression sure to make every diner fall in love. Dining alone or with your special someone, COURSE makes fine dining approachable through their exclusive 8-course Aphrodisiac Menu priced at $175 per person available Feb. 13-15. For reservations, visit https://courserestaurantaz.com/reservations/
Category
🛠️
LifestyleTranscript
00:00 It is the month of love and we are so excited to be getting a sneak peek at a particularly
00:05 romantic menu from local restaurant, Course.
00:08 We have Chef Cory here to tell us all about it.
00:10 Welcome, Chef.
00:11 Thank you so much for having me.
00:12 So we were just talking a little bit, you are not only the chef, you are a partner as
00:15 well.
00:16 Correct.
00:17 So tell everybody a little bit about Course if they haven't heard of you guys.
00:18 So Course, we just opened in Scottsdale and Shea about, actually in May.
00:22 But we specialize in multi-course dining.
00:24 So on Tuesdays and Wednesdays, guests can come in, we do a five course choice of, or
00:29 they can come in on Thursday, Friday and Saturdays and we do a 10 course.
00:32 And then if that wasn't enough, we also have a brunch.
00:36 We do a six course brunch on Sundays.
00:38 Six course brunch.
00:39 This is incredible.
00:40 I mean, I love the concept and obviously the name comes from this idea of like coursed
00:44 out plates, which is really cool.
00:45 And I'm, you know, just drawn to all of these beautiful plates here on our table.
00:50 And I am noticing they're a little bit smaller portion.
00:53 Can you talk to that?
00:54 Is that because it's so many different courses?
00:56 Correct.
00:57 So this is our part of our Valentine's Day menu.
00:59 So this is going to be nine courses.
01:00 We're actually going to have it on Tuesday, Wednesday and Thursday.
01:04 So we got limited reservations available for Valentine's Day, the actual day, but we still
01:08 have availability on Tuesday and Thursday.
01:11 And this is all starting, not this coming week, but the following week, correct?
01:14 Correct.
01:15 Okay.
01:16 So we have your, your prefix menu.
01:17 Tell me a little bit about what we have here on the table.
01:18 So on the menu itself, though, we wanted to specialize in something with aphrodisiacs.
01:22 Cause I mean, it's a food of love.
01:24 Absolutely.
01:25 Why not?
01:26 It comes from the stem word of Aphrodite.
01:27 So the goddess of love.
01:28 So we just thought it'd be nice to incorporate all these different ingredients like artichokes,
01:31 beets, avocados, asparagus, obviously chocolate and strawberries.
01:35 Are those all considered foods that are aphrodisiacs?
01:37 These are all aphrodisiacs.
01:38 I did not know.
01:39 Avocados?
01:40 Avocados.
01:41 Wow.
01:42 I did not know that.
01:43 And garlic actually.
01:44 So all of these are scattered throughout our menu as well.
01:46 Okay.
01:47 You can knock me over with a feather right now because I feel like garlic is normally
01:49 the thing they tell you to avoid.
01:51 But now, okay, with a little bit in there, it's going to be the thing to go to.
01:54 All right.
01:55 So what do we have here in terms of the dishes?
01:57 So this is like our third course right here.
01:59 So this is just an example.
02:00 So this is our Corvina bass from our first chula seafood.
02:04 So on this, we also incorporated Northern white bean, which is actually an aphrodisiac
02:07 as well, artichokes and garlic, and then it's cascaded with some carrot puree.
02:12 Delicious.
02:13 And we love chula seafood.
02:14 Everything that they get is so fresh, beautiful quality.
02:17 That looks delicious.
02:18 They're great friends of mine.
02:19 Then just an example, this is our chocolate covered strawberry.
02:22 So at the bottom, we have a strawberry granita, a marmalade of strawberry, and then the powder
02:27 on top is actually chocolate that we mimic and then some crumble brownie and then a flexible
02:32 ganache coming through.
02:33 Delicious.
02:34 And just kind of garnish with a little bit of mint.
02:35 Oh gosh, that looks so beautiful.
02:37 Okay.
02:38 And then we have another plate over here that you're going to finish plating for us.
02:39 So walk us through what this one is.
02:40 So this is actually our, this is a beet stroganoff.
02:44 Not a beef stroganoff, but beets is actually.
02:46 A beet stroganoff.
02:47 That's so cool.
02:48 Something a little bit different, but beets are very high in nitric oxide.
02:51 So that actually helps vasculate the vessels and actually it also promotes testosterone.
02:56 So beet is a very good aphrodisiac.
02:59 Okay, cool.
03:00 So tell me what we're doing here.
03:01 So already on the plate itself, I already have maitake mushroom roasted off, a duck
03:04 cell of maitake mushroom, which is also called hen of the wood, roasted golden beet, and
03:09 then also just some beet for garnish.
03:11 Delicious.
03:12 Over here on this side, I just have a, so like to make the stroganoff kind of come together.
03:16 This is actually roasted golden beets pureed with sour cream since sour cream is one of
03:19 the main ingredients for stroganoff.
03:22 Okay, delicious.
03:23 So as you're doing this, tell everybody where they can find more information if they want
03:26 to make a reservation for this coming week for Valentine's Day.
03:31 So I'm sure people will jump on that.
03:34 Oh yeah.
03:35 So we are on open tables now, which makes it a little bit easier for everyone to book
03:38 reservations, but on our website at a horse restaurant, az.com, they can book reservations
03:45 online right there.
03:46 Okay.
03:47 Nice and easy.
03:48 I love that.
03:49 So just go to the website.
03:50 So you're putting everything all together in that beautiful sauce.
03:52 And now what are you going to do with it?
03:53 So these, these noodles are actually beets that we spiral out and cut.
03:56 No way.
03:57 Blanched.
03:58 All beets.
03:59 It's all beets.
04:00 Cool.
04:01 Then this just kind of kind of come down through the plate.
04:02 Okay.
04:03 I'll bring this over here to you.
04:04 All right.
04:05 So we're going to wrap as you're doing this real quick, cause they're telling me, uh,
04:07 we got to get out of here, but this is a, how it would come looking.
04:10 And then are you just going to garnish that top a little bit with that beautiful.
04:12 Yep.
04:13 Just going to couple of garnishes.
04:14 And actually it also gets a beet or I'm sorry, a beef tortellini.
04:18 Ooh, this will kind of come down.
04:21 All right.
04:22 So this is kind of one of the dishes that you're going to get in one of the many courses
04:24 when you go to course.
04:25 This looks so gorgeous.
04:26 Thank you so much, chef.
04:27 Hey, welcome to the second half of the Arizona Daily Dish.
04:28 You want to come back and check out the finished dish.
04:29 Whoa.
04:30 First restaurant.
04:31 Look at that.
04:32 Oh my gosh.
04:33 Beautiful, right?
04:34 Yes, it does look very good.
04:35 So yeah, just to finish it off, we just garnished that, you know, obviously with a beef short
04:44 rib tortellini and just kind of different forms of raw beet as well.
04:47 And then chive as well.
04:48 It's delicious.
04:49 Delicious.
04:50 Delicious.
04:51 And if you want to be perfect for it, watch a little bit of CW7.
04:54 Yeah, that's right.
04:55 I would.
04:56 [BLANK_AUDIO]