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Herbs

Seafood Small Plates, Big Taste

Any time of year you can choose any of one of these appetizers as a starter, or combine for an appetizer party menu.  Join Chef James Sherrill, Rising Star Chef from Seattle Magazine in 2014,  in this hands-on class where we will make and enjoy these fresh and relatively easy seafood bites, all with a carafe of wine.

Dungeness Crab & Cucumber Roll

Hamachi Crudo – a Yellowtail Tuna with Black Garlic, Cilantro, with a Melon Vinaigrette

Spanish Anchovy Tartine with White Bean Puree, Walnuts, and Roasted Red Pepper

Rosemary Skewered Pancetta Wrapped Scallops 

 

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