The Mediterranean Kitchen – Paella

If you have ever been fortunate enough to spend time in the Mediterranean you have probably enjoyed the bounty of fresh seafood and vegetables, pronounced flavors and the balanced tastes of the regional cuisine.  In this hands-on class, Chef Sheldon Raju, will bring Mediterranean cuisine to the Pacific Northwest.  If you have an adventurous palate this class is for you.  From oysters to roasted bone marrow to a tantalizing paella, your tastebuds will be delighted in all this class has to offer!

• You will be greeted with Freshly Shucked Oysters with Chorizo & Shallot Dressing 
• Parsley, Onion & Fennel Salad on top of Roasted Bone Marrow Toast
• Gazpacho Andaluz (Chef will demo)
• Paella Mixta (Chicken, Calamari & Chorizo)

Based on the size of the paella, we work in groups of 4, so no singles please for this class. If attending as a group of 2 you will be paired with another 2 to share the work, and the fruits of your labor!

About Sheldon:

Born in Durban, South Africa, Sheldon cultivated a deep love for cooking at a young age through his grandfather who managed the kitchen at the local temple which hosted weddings and cultural events.  Spending weekends with his grandfather Sheldon developed a great passion for cooking and the art of service.  After culinary school Sheldon cooked his way through numerous restaurants in Durban and Cape Town. From there he headed to Europe and worked at a two star Michelin restaurant in the Netherlands and then onto Germany. He expanded his culinary repertoire and began developing menus and concepts for new restaurants and started his own culinary consultancy business.  Over the years Sheldon has worked all over the world in top restaurants, trained with leading chefs and competed in culinary competitions developing his unparalleled expertise.