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 seafoodAbout 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 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 FennelMore 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 seafoodAbout 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.