This cooking class has passed. Classes Classes Iconic Dishes of San Francisco May 13, 2021 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Who better than Chef James Sherrill to lead this hands-on class focusing on iconic dishes of San Francisco? Chef James lent his creative touch to many restaurants in San Francisco before returning to his hometown of Seattle. 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 this class we will make a few of James’ favorites that will now become some of your favorites, too! Aqua’s Tuna Tartare with pear, pinenuts, mint and sesame oil Chez Panisse’s Green Goddess Dressing with gem lettuce, fine herbs and shaved radish Cioppino with prawns, mussels, clams and rockfish in a tomato broth with fennel (pictured)More about Chef James In Seattle, James 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. Share This Class Return to classes ⟶
This cooking class has passed. Classes Classes Iconic Dishes of San Francisco May 13, 2021 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Who better than Chef James Sherrill to lead this hands-on class focusing on iconic dishes of San Francisco? Chef James lent his creative touch to many restaurants in San Francisco before returning to his hometown of Seattle. 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 this class we will make a few of James’ favorites that will now become some of your favorites, too! Aqua’s Tuna Tartare with pear, pinenuts, mint and sesame oil Chez Panisse’s Green Goddess Dressing with gem lettuce, fine herbs and shaved radish Cioppino with prawns, mussels, clams and rockfish in a tomato broth with fennel (pictured)More about Chef James In Seattle, James 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. Share This Class Return to classes ⟶