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An American Chef’s Twist on Italian Classic – Bolognese

There is nothing more magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes.  In this hands-on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own papparadelle noodles, and shares some restaurant tricks to shorten the time to create a rich, meaty lamb bolognese that no one would belive you did in less than an hours time! The perfect dinner to impress the best of foodies!

We will make and enjoy for dinner

Caesar Salad with balsamic caesar dressing, homemade croutons  and parmesan

Fresh pasta dough to produce hand cut pappardelle pasta with lamb bolognese sauce, arugula and parmesan

 

About Chef James

James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at a two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering with his wife Gelsey.

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