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
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.
The Italian Kitchen – Ricotta Gnocchi Dinner If you are a fan of potato gnocchi, let us introduce you to its cousin – Ricotta Gnocchi (No potatoes required!) Lighter, slightly chewy, and without compromising our love for the delicious, pillowy nuggets of love we are familiar with – Ricotta Gnocchi is a snap to make. Chef James Sherrill will instruct you how to prepare the perfect gnocchi and teach you different rolling techniques to make the perfect gnocchi pillows. In this hands-on class, we will make: Ricotta Gnocchi with a Creamy Basil Pesto, and Crispy Bacon Lardons Brown Butter Fried Gnocchi, with a Wild Mushroom, Sage, Madeira Sauce Radicchio Salad with Crispy Prosciutto, Figs, Marcona Almonds and Aged Balsamic Vinaigrette
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 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)
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
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 a warm Mustard, 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 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.
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 to create a rich and meaty lamb bolognese. We will make and enjoy Caesar Salad with balsamic caesar dressing, croutons and parmesan Fresh Pasta dough Hand Cut Pappardelle pasta with lamb bolognese sauce, arugula and parmesan Machine Cut Fettuccine with Cacio e pepe with olive oil, black pepper and pecorino 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 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. 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 every time! In this class, we will make: Arugula and Fennel Salad with Cara Cara Oranges, Pinenuts, Pecorino and Meyer Lemon Oil Lemon Parmesan Risotto with Mixed Wild Mushrooms, with pan seared sea scallops, 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.
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 with 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 chef owner, with his wife, of Lovely Night Catering.