Exclusive Dungeness Crab Wine Paired Dinner Join us for a special Browne Family Vineyards Wine Pairing Cooking Event!We have collaborated with Browne Family Vineyards to create a unique hands-on cooking class. They have selected three Tasting Room Exclusive wines to pair with our three course Dungeness crab menu.If you are a wine and seafood fanatic come join Chris Fulkerson of Browne Family Vineyards and Chef James Sherrill in this hands-on class. Chris will share his wine knowledge as he expertly pairs a different wine with each course you create. Chef James will show you the versatility of Dungeness crab with standout recipes for a crab appetizer, a fantastic salad for any spring or summer meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly high sided rounded cakes. Cucumber Crab Roll Ups Paired with Medallion Series NV Georgia Brut Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Paired with 2022 Mural Collection Cabernet Franc Rosé Crab Cakes with Wholegrain Mustard Aioli and Arugula Paired with 2021 Mural Collection Grenache, newly released
Iconic Dishes of San Francisco Who better than Chef James Sherrill to lead this hands-on class focusing on a few iconic dishes of San Francisco? Chef James lent his creative touch to many restaurants in San Francisco before returning to his hometown of Seattle. 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 this class we will make: Chez Panisse Green Goddess Dressing, with Gem Lettuce, fine Herbs and shaved Radish Aqua’s Tuna Tartare, with Pear, Pine Nuts, Mint and Sesame Oil Cioppino with Prawns, Mussels, Clams and White Fish in a Tomato Broth with Shaved Fennel More about Chef James In Seattle, James 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.
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
The American Italian Kitchen – Pasta Bolognese There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes. In this hands-on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own pappardelle noodles and he shares some restaurant tricks to shorten the time it takes to create a rich and meaty lamb bolognese. We will make and enjoy Fresh Pasta Dough Hand Cut Pappardelle Pasta with Lamb Bolognese Sauce, arugula and parmesan Caesar Salad with Balsamic Caesar Dressing, croutons and parmesan Served with a surprise dessert
The Italian Kitchen – Risotto 3 Course 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 everytime! In this class, we will make: Arugula Fennel Salad with Cara Cara Oranges, Pinenuts, Pecorino and Meyer Lemon Oil Lemon Parmesan Risotto with Mixed Wild Mushrooms, Pan Seared Sea Scallops, Tarragon Chocolate Cremeux with Chantilly Cream
The Italian Kitchen – Risotto 3 Course 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. In this class, we will make: Lacinato Kale Salad, with honeycrisp apple, currants, walnuts, and a cider honey vinaigrette Lemon Parmesan Risotto with a wild of mushrooms, perfectly pan seared sea scallops, and 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.
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 sharpen your knife skills while making fresh PTaco Tuesdayand Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Flour Tortillas Pan-Seared New York Steak Tacos al Pastor with achiote and a grilled pineapple cilantro salsa Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage Served with Cold Beer and or Margaritas (2 pp)
Local Harvest – 3 Course Shellfish Dinner 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 Pan Seared Scallops – with a salad of Nectarines, Arugula, Basil, Marcona Almonds, Crisp Prosciutto, finished with a drizzle of Saba Manila Clams Portuguese – Chorizo, Fingerling Potatoes, Niçoise Olives, Creme Fraiche with a grilled Baguette
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