When it comes to enjoying crab, simple is the best for most seafood fanantics. Join Chef James Sherrill in this hands on class as he shows you the versattility of this fresh taste of the sea, with standout recipes for a crab appetizer, salad and of course the ever popular crab cake.
you will make and enjoy;
Cucumber Crab rollem ups
Asparagus and Crab Salad with fresh breadcrumbs and spring garlic
Crabcakes with wholegrain mustard aioli and arugula.
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 the 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.