Local Harvest – Three Course Dinner In the Northwest, we are still in the height of the summer! You make that trek to collect the freshest and finest of the season from the local farmers at the market, and now what? Join Chef James in this hands-on class as he takes some of the finest Northwest seasonal finds – fragrant, pristine and bursting with flavors and shows you strategies to create the best from each. In this class, Chef James will guide you through the creation of each course, including PNW beloved Grilled Sockeye Salmon. We will make: Yellow Gazpacho – Bell Peppers, Verjus, Cucumber, White Grapes Melon Salad – Spiced Yogurt, Mint, Pistachio, Bulgarian Feta Grilled Sockeye Salmon – Corn Succotash, Basil and Cherry Tomatoes with Charred and Marinated Escarole – Red Plums, Tarragon and Candied Ginger 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 of Lovely Night Catering.