The PNW March Dinner
Whether it is a family dinner or a celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef James Sherril will teach you the restaurant tricks of the trade to recreate his signature flavor-layered recipes at home You will make a restaurant quality dinner of:
Roasted baby beet salad with whipped chevre, green apple, pistaschios
Pan seared halibut with spicy yogurt
Grilled asparagus, black lentils, grapes and shallot vinaigrette
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.