The Taste of Italy – Rolled Pasta Workshop Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of mixing dough by hand and the roll your creation into two different pasta shapes. We will make Fettuccini with a Shrimp Scampi and Basil Sauce then learn the skill of laminating fresh herbs into your pasta, for a pretty and fresh Pasta dinner. Fresh Machine Cut Fettuccine Shrimp Scampi and Basil Sauce Hand Cut Herb Laminated Pappardelle ( take home your laminated pasta with a recipe for the perfect sauce) Italian Style Pavlovas with Summer Berries and Whipped Cream Served with wine, Salute! About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
The PNW Summer Feast We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu celebrates the abundance the Pacific Northwest has to offer. Cheers to the PNW! Clams Casino Cedar Plank Roasted Coho Salmon with Za’atar Vinaigrette Marinated Tomatoes and Roasted Chanterelles with Grilled Sweet Corn Aioli Cherry Clafoutis with Vanilla Bean Ice Cream About Jennifer Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.