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
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 Pico de Gallo and 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)
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, 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 Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Crab Cakes with Wholegrain Mustard Aioli and Arugula
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, summer 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
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.
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 Pico de Gallo and 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)
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 Pico de Gallo and 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)
Crab, Crab, & 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
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 sharpen your knife skills while 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 and 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)