The Pacific Northwest Spring Feast

We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu  celebrates the best of the spring bounty the Pacific Northwest has to offer. We welcome spring with indigenous locally raised Olympia oysters that you will learn to shuck, then we will turn our efforts into creating the rest of your feast, including learning how to perfectly pan-seared our most valuable spies of Salmon. Cheers to the PNW!

• Olympia Oysters on the half-shell with Rhubarb Vinaigrette
• Pan-seared Chinook Salmon with Pistachio-Mint Pesto
• Ricotta Dumplings with Spring Peas, Asparagus and Green Garlic
• Olive Oil Cake with Honeyed Whipped Mascarpone and Strawberries