Chef James Sherrill
No fish or seafood-1 person
Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*
You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .
Fresh, Homemade Corn Tortillas
Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro
Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage
Want to learn how to make a delicious plant-based meal? Join our in-person cooking class and learn how to use healthy plant-based ingredients to build an unforgettable meal, all while learning tips and tricks from a pro. Chef James Sherrill brings us his sensational knowledge of cuisines, his love of Spanish and Italian food and vast experience from world-class restaurants to this class. We’ll create an exciting menu that will blast your taste-buds while staying plant-based. You are certain to leave with inspirations to catapult your Vegan Cookery.
In this hands-on class, we will make a Vegan Menu of:
Cashew Pub Cheese with Honey Crisp Apples, Gluten-Free Crackers
Roasted Japanese Eggplant – Muhammarah, Pomegranate, Walnuts
Chickpea Socca – Cherry Tomatoes, Nicoise Olives, English Cucumber
Coconut Panna Cotta – Agave Nectar, Blueberry Jam, Lemon Verbena
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/ VEGAN / JENNI
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. People come together to relax, listen to music, drink wine, and enjoy life. Join Chef James 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.
In this class, we will make:
Lacinato Kale Salad, honeycrisp apple, currants, walnuts, with a cider honey vinaigrette
Lemon Parmesan Risotto, with pan seared sea scallops, wild mushrooms, 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.
Whether it’s a family dinner or special celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef James Sherrill will teach you the restaurant tricks-of-the-trade to recreate his signature flavor-layered recipes at home. You will make and enjoy a restaurant quality dinner of:
Roasted Baby Beet Salad with Whipped Chèvre, Green Apple and Pistachios
Pan-seared Halibut with Spicy Yogurt, Grilled Asparagus, Black Lentils, Grape, Shallot Vinaigrette
James has lent his creative touch to many restaurants in his native Seattle, as well as in 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.
Let us bring a little France into your home with Chef James Sherrill in this hands on French 3 Course Dinner Class. French cuisine is a treasure trove of comfort food recipes, thick sauces, satisfying stews, long brasies, not to mention potatoes, all in the comfort food hall of fame. Chef James has selected a foods that make up a delectable 3 course dinner for you to enjoy and repeat to share with your family and friends.
Salad Lyonnaise – frisee, bacon lardons, 6 minute egg, with a whole grain mustard vinaigrette
Cote de Boeuf, rissole potatoes, haricot vert, with bearnaise
Vanilla Bean Creme Brulee
The fall harvest brings farm to table freshness to Chef James Sherrill and this hands-on class will reap the benefit! Chef James will show you how to use the freshest fruits and vegetables to create a healthy lunch that you’ll be able to recreate for friends or family. The recipes are quick, healthy, easy and look amazing on the plate!
Roasted chicken thighs, medjool dates, goat cheese and a citrus vinaigrette
Caramelized yams with lacinato kale, golden raisins, chickpeas and a tahini drizzle
Grilled pears with candied ginger salad, arugula, almonds, spiced yogurt vinaigrette
Are you new to the world of Pacific Northwest shellfish? Perhaps you forage for your own, or maybe you just need a refresh on the delights of the local seas. In this hands-on class with Chef James Sherrill, three of the best PNW shellfish will shine in these amazing preparations that you will use over and over again. Chef James will address what to look for to find the freshest oysters and how to store them. Become a pro at shucking with lots of practice here. Sip some bubbly as you enjoy a classic mignonette with the freshest Oysters. Manila Clams prepared Portuguese-style will become a staple along with an easy preparation of seared Scallops – Yum!
Oysters on the Half Shell with a classic Mignonette and a not so classic Cocktail Sauce, paired with a glass of Bubbly
Manila Clams Portuguese – Chorizo, Fingerling Potatoes, Niçoise Olives, Creme Fraiche with a grilled Baguette
Pan Seared Scallops – with a salad of Nectarines, Arugula, Basil, Marcona Almonds, Crisp Prosciutto, finished with a drizzle of Saba
In the Northwest, we are still in the height of the summer! You make that trek to collect the freshest and finest of the season from the local farmers at the market, and now what? Join Chef James in this hands-on class as he takes some of the finest Northwest seasonal finds – fragrant, pristine and bursting with flavors and shows you strategies to create the best from each. In this class, Chef James will guide you through the creation of each course, including PNW beloved Grilled Sockeye Salmon.
We will make:
Yellow Gazpacho – Bell Peppers, Verjus, Cucumber, White Grapes
Melon Salad – Spiced Yogurt, Mint, Pistachio, Bulgarian Feta
Grilled Sockeye Salmon – Corn Succotash, Basil and Cherry Tomatoes with Charred and Marinated Escarole – Red Plums, Tarragon and Candied Ginger