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 ArugulaAbout 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.