The Italian Kitchen – 3 Course Risotto Dinner Italian recipes are all about simple foods made with the highest quality ingredients. However, when people gather to eat in Italy it is not just to settle a hunger or feed an appetite – it’s about celebrating life, friends, family, and culture. Join Chef James Sherrill as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining. Learn a new approach to cooking time consuming Risotto, as James shares his restaurant tips and tricks to create a scrumptious winter risotto and learn how to properly pan sear scallops to perfection every time! In this class, we will make: Arugula and Fennel Salad with Cara Cara Oranges, Pinenuts, Pecorino and Meyer Lemon Oil Lemon Parmesan Risotto with Mixed Wild Mushrooms, with pan seared sea scallops, tarragon Chocolate Cremeux with Chantilly Cream About Chef James 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.
The Italian Kitchen – 3 Course Risotto Dinner Join Chef James Sherrill as he guides you through this hands-on class to create an Italian-inspired dinner perfect for entertaining or a date night. Learn a new approach to cooking time-consuming risotto as James shares his restaurant tips and tricks (par-cook) to create a scrumptious risotto dinner (ahead of time) and to properly pan-sear scallops for that perfect crust every time. In this class, we will make: Arugula and Fennel Salad with Cara Cara Oranges, Pine Nuts, Pecorino and Meyer Lemon Oil Lemon Parmesan Risotto with Mixed Wild Mushrooms, Pan-Seared Sea Scallops and Tarragon Vanilla Panna Cotta with Fresh StrawberriesAbout Chef James 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, with his wife, of Lovely Night Catering.
The Italian Kitchen – The 3 Course Risotto Dinner Join Chef James Sherrill as he guides you through this hands-on class to create an Italian-inspired dinner perfect for entertaining or a date night. Learn a new approach to cooking time-consuming risotto as James shares his restaurant tips and tricks (par-cook) to create a scrumptious risotto dinner (ahead of time) and to properly pan-sear scallops for that perfect crust every time. In this class, we will make: Arugula and Fennel Salad with Cara Cara Oranges, Pine Nuts, Pecorino and Meyer Lemon Oil Lemon Parmesan Risotto with Mixed Wild Mushrooms, Pan-Seared Sea Scallops and Tarragon Vanilla Panna Cotta with Fresh StrawberriesAbout Chef James 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, with his wife, of Lovely Night Catering.