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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