The Taco Workshop

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

PRIVATE EVENT

Chef James Sherrill

No fish or seafood-1 person

Brenda

PRIVATE EVENT

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

Taco Tuesday

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

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. 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.

The Seasonal PNW Dinner – April

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

About Chef James

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.

The French Three Course Dinner

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.

The menu:

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

About 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.

Local Harvest – Shellfish from the PNW

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

About 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 Fall Harvest Dinner

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

About 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 – Risotto 3 Course Dinner

Learn a new approach to cooking time consuming Risotto,  in this hands on class with our professional Chef James. He will share his restaurant tips and tricks to create the most scrumptious late summer risotto featuring PNW scallops and farmers market corn. Starting with a beautiful salad and finishing with summers best that highlights Mountain Huckleberries. You’ll use your newfound cooking skills on everything you make. In this class, we will make:

Grilled Pears and Radicchio – Candied Walnuts, Watercress, Honey Yogurt Vinaigrette

Sweet Corn Risotto – Seared Scallop, Parmigiano, Shaved Zucchini, Cherry Tomatoes

Vanilla Panna Cotta with Mountain Huckleberries

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.