Shellfish from the Pacific Northwest
Are you new to the world of Pacific Northwest shellfish? Perhaps you forage for your own, or maybe you just need a refresh on the delights of the local seas. In this hands-on class with Chef James Sherrill, three of the best PNW shellfish will shine in these amazing preparations that you will use over and over again. Chef James will address what to look for to find the freshest oysters and how to store them. Become a pro at shucking with lots of practice here. Sip some bubbly as you enjoy a classic mignonette with the freshest Oysters. Manila Clams prepared Portuguese-style will become a staple along with an easy preparation of seared Scallops – Yum!
Oysters on the Half Shell with a Classic Mignonette and a Not So Classic Cocktail Sauce, paired with a glass of Bubbly (pictured)
Pan Seared Scallops – with a Salad of Nectarines, Arugula, Basil, Marcona Almonds, Crisp Prosciutto, finished with a drizzle of Saba
Manila Clams Portuguese – Spanish Chorizo, Fingerling Potatoes, Niçoise Olives, Creme Fraiche with a Grilled Baguette
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. James is now chef owner of Lovely Night Catering.