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

Seafood Feast featuring Premier Catch

Join us for this special event as we partner with Premier Catch, a local, women-owned seafood company, to create an amazing feast using sustainable, wild seafood from the Pacific Northwest and Alaska.  In this hands-on class Chef Jennifer Berry will teach you how to turn the freshest crab, spot prawns and king salmon into a delicious four course meal.  You will begin by making an old time favorite, deviled eggs with Dungeness crab. Then you will learn how to poach prawns and perfectly crust a salmon filet.  The evening will come to a close with a classic dessert of Cherry Clafoutis. Cheers to Sustainable Seafood!

  • Dungeness crab Deviled Eggs
  • Butter Poached Spot Prawn Louis Salad
  • Potato-Crusted King Salmon with White Wine Butter Sauce and Green Beans
  • 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.

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.

Mardi Gras – 2022

You don’t have to visit the Big Easy to enjoy this hands-on class. Chef Drew Flanders, who spent many years in New Orleans, will bring Mardi Gras to you in this class that captures the legendary Cajun and Creole flavors of Louisiana. Join us as we “pass a good time” and cook our way down Bourbon Street. In true Mardi Gras style, we’ll laisse les bon temps rouler (let the good times roll) by starting with a traditional Sazerac cocktail!  Then we will roll up our sleeves and get busy cooking a meal that will get you ready to catch some beads and dance with the second line! 

Learn to make easy shellfish stock, flavorful rice -without a rice cooker!-, and dark gumbo roux, a true labor of love, that makes all the difference in a perfect gumbo.

You will cook and enjoy; 

Traditional Sazerac Cocktail

Seafood Gumbo; loaded with Oysters, King Crab & Gulf Shrimp 

Bay and Thyme-Scented Rice

Served with a Green Salad with Lemon Vinaigrette & French Bread 

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.

The Italian Kitchen – Risotto 3 Ways

Risotto is often thought to be a laborious dish to make, but in this hands-on class, Chef Jennifer Berry will show you just how easy it can be! You will learn the basics of risotto: how and when to add broth, how much you really need to stir – or actually, how little. You will learn how to make this ahead for a dinner party and reheat, ways to customize the flavors and how to turn leftover risotto into a delicious appetizer. We will finish the meal off with a sweet version of risotto pudding.
Bitter Greens Salad with Anjou Pears and Hazelnut Vinaigrette
Arancini with Smoked Mozzarella – From Sicily, these balls are made of rice leftover from risotto making. They’re stuffed with smoky, gooey mozzarella, breaded and fried and then served with a simple tomato sauce.
Dungeness Crab and Sweet Corn Risotto with Scallion Lemon Gremolata – Sweet, briny flavors from our local Dungeness crab form the perfect marriage with last-of-the-season, caramelized, sweet corn.
Lemon Amaretto Risotto Pudding with Pistachio Mint Crumble – Amaretto is an almond liqueur from Italy that gives the pudding a warm and nutty finish.  It’s paired with creamy pistachios and brightened with lemon and mint.

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.