Arrived Magazine featured COURSE Restaurant in its September 2026 issue, highlighting Chef Cory Oppold’s signature Animal Fries in “The Dish.”
Written by Alison Bailin, the feature explores standout dishes from restaurants across the Valley, including creative takes on comfort food, classic favorites, and globally inspired cuisine.
COURSE’s Animal Fries were recognized for Chef Cory’s ability to transform comfort food into haute cuisine. The dish features golden fries topped with crème fraîche, diced shallot, cured egg yolk, and caviar, with Arrived Magazine describing the final presentation as “edible art.”
The feature reflects Chef Cory’s signature approach at COURSE, where familiar flavors are elevated through thoughtful technique, unexpected ingredients, and artful presentation.
We’re honored to have COURSE included in Arrived Magazine’s September issue and grateful to Alison Bailin for highlighting one of Chef Cory’s signature dishes.
Read the Full Feature
Explore the September issue of Arrived Magazine to discover COURSE’s Animal Fries alongside standout dishes from restaurants across the Valley.
Experience COURSE
Discover Chef Cory Oppold’s creative approach to familiar flavors through COURSE’s seasonal tasting menus and thoughtfully curated dining experiences.
