PNW Inspired – Farm to Table Tapas
Get empowered to discover and utilize the PNW’s seasonal bounty! Enjoying our local harvest brings farm-to-table freshness to Whisk, and this hands-on class will reap the benefit! Chef James Sherrill will show you how to celebrate local deliciousness, using the freshest fall vegetables, and create a small plates dinner that you’ll be able to easily recreate for friends or family. In this lively, hands-on class you will make a fresh tasting meal of:
Chanterelle Mushroom Puffs with comté and thyme
Patatas Bravas; roasted baby potatos, harissa aioli, fried capers and parsley
Delicata Squash with pomegranate, pumpkin seeds, spicy yogurt, and cilantro
Padron Peppers with sea salt and honey
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.