Fall Harvest – Pumpkin 3 Course Dinner

Learn the a new technique to cooking time consuming Risotto in this hands on class, with our professional Chef James Sherrill. He will share his restaurant tips and tricks to create a scrumptious Sugar Pumpkin risotto. Then haste not waste we will use the leftover pumpkin puree to make a beautiful soup, served hot or cold, popular for any Thanksgiving feast.

In this class, we will make:

  • Sugar Pumpkin Soup
  • Grilled Radicchio salad with citrus, hazelnuts, yogurt and mint
  • Sugar Pumpkin Risotto with candied walnuts, celery leaf, green apple and gruyère

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.

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.

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’s 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 Rockfish in a Tomato Broth with 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.

Crab, Crab and More Crab!

When it comes to enjoying crab, simple is best for most seafood fanatics. Join Chef James Sherrill in this hands-on class as he shows you the versatility of this fresh taste of the sea with standout recipes for a crab appetizer, a fantastic salad for any spring meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly rounded cakes.

  • Cucumber Crab Roll Ups
  • Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic
  • Crab Cakes with Wholegrain Mustard Aioli and Arugula

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 New York Steak Tacos al Pastor with achiote, with a grilled pineapple cilantro salsa
  • Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)

Iconic Dishes of San Fransisco

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’s 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 Rockfish in a Tomato Broth with 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.

Crab, Crab, and More Crab

When it comes to enjoying crab, simple is best for most seafood fanatics. Join Chef James Sherrill in this hands-on class as he shows you the versatility of this fresh taste of the sea with standout recipes for a crab appetizer, a fantastic salad for any spring meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly rounded cakes.

You will make and enjoy:

  • Cucumber Crab Roll Ups
  • Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic
  • Crab Cakes with Wholegrain Mustard Aioli and Arugula

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:

  • Salad Lyonnaise with Frisée and Bacon Lardons
  • Cast Iron Pan-Seared New York Steak, with Roasted Baby Potatoes,  Blistered Asparagus with a  Béarnaise Sauce
  • Vanilla Bean Creme Brûlée

The Italian Kitchen – Three 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 Strawberries

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.