The Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders  in this hand-on class and you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece. Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar.

The evening will start by enjoying a tapa prepared by Chef to tide you over while we create a mouth watering dinner of:
  • Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels
  • Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based on the size of the paella, we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!

Groups of 4 can request alternative Paella : All Meat, All Seafood or Vegetarian Paella

Around the World Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

  • From Spain – Spanish Espelette Clams with Grilled Tomato Bread, steamed in spanish sherry broth with dulce (sweet) paprika and Espelette pepper
  • From Cuba – Beef Picadillo-Filled Pastries, (flaky puff pastry filled with sweet and briny beef filling, baked golden brown and brushed with honey glaze)
  • From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt, (fried prawns wrapped with phyllo dough, seasoned with traditional Egyptian spice mixture)
  • From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

The Pacific Northwest 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. We will start with a fun and classic old-school appetizer, Clams Casino. Then, perfect a local summertime grilling technique, Cedar Plank Grilled Coho Salmon, which will be complemented with fresh seasonal Marinated Tomatoes and Roasted Chanterelles.  We will finish our feast with a classic Cherry Clafoutis. Cheers to the PNW!

  • Clams Casino
  • Cedar Plank Grilled Coho Salmon with Za’atar Vinaigrette
  • Marinated Tomatoes and Roasted Chanterelles with Grilled Sweet Corn Aioli
  • Cherry Clafoutis

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 Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders  in this hand-on class you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece.Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar.

The evening will start by enjoying a tapa prepared by Chef Drew to tide you over while we create a mouth watering
Paella Mixta that includes chorizo, chicken, clams, and local mussels.
We’ll round out the meal with
Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based on the size of the paella we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!

Groups of 4 can request an alternative, All Meat, All Seafood or Vegetarian Paella

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.

Around the World – Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

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.

Around the World – Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

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.

Iconic Dishes of San Francisco

Who better than Chef James Sherrill to lead this hands-on class focusing on 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 a few of James’ favorites that will now become some of your favorites, too!

Aqua’s Tuna Tartare with Pear, Pine Nuts, Mint and Sesame Oil

Chez Panisse’s Green Goddess Dressing with Gem Lettuce, Fine Herbs and Shaved Radish

Cioppino with Prawns, Mussels, Clams and Rockfish in a Tomato Broth with Fennel (pictured)

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 Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Spanish-educated and trained, Chef Yary, and take a trip for the evening to learn how to prepare the perfect gluten-free, celebration menu. 

You’ll learn from the Paella Master tips about choosing the right rice, where to get the best saffron, and the difference between Mexican and Spanish chorizo. You’ll leave this class with the confidence to make this Spanish feast at home. Olé!

Guests are greeted with tapas made by Chef Yary and a carafe of sangria, white or red wine.

Then you’ll learn how to prepare:

Paella Mixta (a seafood & meat paella stuffed with shrimp, mussels, clams, calamari, pork ribs, chorizo and chicken in a tomato saffron sofrito sauce)

Asparagus, Piquillo Peppers and Caramelized Leeks topped with Lemon Herb Vinaigrette

A group of 2 or more can choose to make a vegetarian, all meat, or all seafood version. Just let us know.

No single orders, please, during this limited capacity time.

Iconic Dishes of San Francisco

Who better than Chef James Sherrill to lead this hands-on class focusing on 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 a few of James’ favorites that will now become some of your favorites, too!

Aqua’s Tuna Tartare with pear, pinenuts, mint and sesame oil

Chez Panisse’s Green Goddess Dressing with gem lettuce, fine herbs and shaved radish

Cioppino with prawns, mussels, clams and rockfish in a tomato broth with fennel (pictured)

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.