Exclusive Dungeness Crab Wine Paired Dinner Join us for a special Browne Family Vineyards Wine Pairing Cooking Event!We have collaborated with Browne Family Vineyards to create a unique hands-on cooking class. They have selected three Tasting Room Exclusive wines to pair with our three course Dungeness crab menu.If you are a wine and seafood fanatic come join Chris Fulkerson of Browne Family Vineyards and Chef James Sherrill in this hands-on class. Chris will share his wine knowledge as he expertly pairs a different wine with each course you create. Chef James will show you the versatility of Dungeness crab with standout recipes for a crab appetizer, a fantastic salad for any spring or 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 Paired with Medallion Series NV Georgia Brut Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Paired with 2022 Mural Collection Cabernet Franc Rosé Crab Cakes with Wholegrain Mustard Aioli and Arugula Paired with 2021 Mural Collection Grenache, newly released
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
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 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
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 meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly rounded cakes.You will make and enjoy: Cucumber Crab Roll Ups Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Crab Cakes with Wholegrain Mustard Aioli and Arugula 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.
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 meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly rounded cakes. You will make and enjoy: Cucumber Crab Roll Ups Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Crab Cakes with Wholegrain Mustard Aioli and Arugula 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.