American Steakhouse Classics

What Dad wouldn’t love to spend Father’s Day making a spectacular steak dinner with all the trimmings! Instead of venturing out for a expensive steak dinner come learn how to do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class, Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

  • Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Homemade Croutons, and Blue Cheese Dressing
  • Cornmeal Crusted Onion Rings with a Buttermilk Basil  Dipping Sauce
  • Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms
  • Chocolate Molten Cake with Vanilla Bean Ice Cream

Dinner at the Bistro – Steak Frites

Steak & Frites! A classic French pairing–made for an evening of great cooking, great food and great company!  In this hands-on class learn how to pan sear the perfect steak and make and no fail aioli, and the trick to making crispy fries, so  can prepare your bistro favorites at home. Join Chef Barbara Sowatsky as she guides you through the entire bistro meal preparation. We will make:

  • Salad Lyonnaise with a warm Bacon Vinaigrette, Poached Egg, Bacon Lardons  and Grilled Croutons
  • Cast Iron Pan Seared New York Steak and Crispy Frites, and a Truffle-Herbed Butter Aioli
  • Grand Marnier Soufflé with Vanilla Bean Anglaise and fresh Berries

Steak Dinner at the Bistro

We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle!  In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family.

In this class, you will make:

  • Wilted Salad Lyonnaise with Bacon Lardons, a Soft Boiled Egg, and Homemade Croutons
  • Cast Iron Pan-Seared New York Steak
  • Blistered Asparagus with Béarnaise Sauce
  • Roasted Baby Potatoes
  • Vanilla Bean Crème Brûlée

Steak Dinner at the Bistro

We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle!  In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family.

In this class, you will make:

  • Wilted Salad Lyonnaise with Bacon Lardons, a Soft Boiled Egg, and Homemade Croutons
  • Cast Iron Pan-Seared New York Steak, with
  • Blistered Asparagus with Béarnaise Sauce and
  • Roasted Baby Potatoes
  • Vanilla Bean Crème Brûlée

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

  • Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Homemade Croutons, and Blue Cheese Dressing
  • Cornmeal Crusted Onion Rings with a Buttermilk Basil  Dipping Sauce
  • Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms
  • No Bake Cheesecake with Cherry Compote

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

  • Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Homemade Croutons, and Blue Cheese Dressing
  • Cornmeal Crusted Onion Rings with a Buttermilk Basil  Dipping Sauce
  • Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms
  • No Bake Cheesecake with Cherry Compote

Steak Dinner at the Bistro

We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle!  In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family.

In this class, you will make:

  • Wilted Salad Lyonnaise with a warm Mustard, Bacon Lardons, a Soft Boiled Egg, and Homemade Croutons
  • Cast Iron Pan-Seared New York Steak, with Blistered Asparagus with Béarnaise Sauce and Roasted Baby Potatoes
  • Vanilla Bean Creme Brûlée

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 chef owner, with his wife, of Lovely Night Catering.

Steak Dinner at the Bistro

We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle!  In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family.

In this class, you will make:

  • Wilted Salad Lyonnaise with a warm Mustard, Bacon Lardons, a Soft Boiled Egg, and Homemade Croutons
  • Cast Iron Pan-Seared New York Steak, with Blistered Asparagus with Béarnaise Sauce and Roasted Baby Potatoes
  • Vanilla Bean Creme Brûlée

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, with his wife, of Lovely Night Catering.

Steak Dinner at the Bistro

We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle!  In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family.

In this class, you will make:

  • Wilted Salad Lyonnaise with a warm Mustard, Bacon Lardons, a Soft Boiled Egg, and Homemade Croutons
  • Cast Iron Pan-Seared New York Steak, with Blistered Asparagus, Béarnaise Sauce and Roasted Baby Potatoes
  • Vanilla Bean Creme Brûlée

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, with his wife, of Lovely Night Catering.