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Late Summer Risotto 3 Course Dinner

Learn a new approach to cooking time consuming Ristooto in  this hands on class with our professional Chef James. He will share his restaurant tips and tricks to create the most scrumptious late summer risotto featuring PNW scallops and farmers market corn. Starting with a beautiful salad and finishing with summers best that highlights Mountain Huckleberries. You’ll use your new found cooking skills on everything you make. In this class, we will make:

Grilled Pears and Radicchio – Candied Walnuts, Watercress, Honey Yogurt Vinaigrette

Sweet Corn Risotto – Seared Scallop, Parmigiano, Shaved Zucchini, Cherry Tomatoes

Vanilla Panna Cotta with Mountain Huckleberries











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