Plant-Smart : Vegan Cookery
Want to learn how to make a delicious plant-based meal? Join our in-person cooking class and learn how to use healthy plant-based ingredients to build an unforgettable meal, all while learning tips and tricks from a pro. Chef James Sherrill brings us his sensational knowledge of cuisines, his love of Spanish and Italian food and vast experience from world-class restaurants to this class. We’ll create an exciting menu that will blast your taste-buds while staying plant-based. You are certain to leave with inspirations to catapult your Vegan Cookery.
In this hands-on class, we will make a Vegan Menu of:
Cashew Pub Cheese with Honey Crisp Apples, Gluten-Free Crackers
Roasted Japanese Eggplant – Muhammarah, Pomegranate, Walnuts
Chickpea Socca – Cherry Tomatoes, Nicoise Olives, English Cucumber
Coconut Panna Cotta – Agave Nectar, Blueberry Jam, Lemon Verbena
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 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.