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Seafood Hors d’oeuvres

Summertime and fresh, seasonal and lighter menus embody the lovely, long days of the Pacific Northwest summers. Whether you choose these simple appetizers as a starter to a long, lingering meal or as a meal themselves—you’ll love these fresh and relatively easy seafood bites. Join Chef James Sherrill in this hands-on class where we will make and enjoy, while sipping wine:

Dungeness Crab & Cucumber Roll ‘em ups 

Hamachi Crudo – Black Garlic, Cilantro, Melon Vinaigrette

Spanish Anchovy Tartines – White Bean Puree, Walnuts, Red Pepper, Crostini

Pancetta wrapped Scallops with a Rosemary Skewer



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