Taco Tuesday

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .

  • Fresh, Homemade Corn Tortillas
  • Pan-Seared New York Steak Tacos al Pastor with achiote, with a grilled pineapple cilantro salsa
  • Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)

The Art of Sushi

Have you ever wanted to make sushi but didn’t know where to start?

Learn about sushi making from Chef Thanh Tang in our Art of Sushi Workshop where he will show you the proper tools and processes to make Nigiri, Maki, and Uramaki style sushi at home. We will discuss the best ingredients, where to shop and what combinations work best. Learn all the how-to’s from Asian expert to customize your sushi-making at home

You will be greeted with a bowl of Hot Miso Soup and 7-Flavor Edamame.

Then you will get your hands busy, rolling and forming;

  • Shrimp and Mango Maki Rolls
  • Crab and Avocado Rolls
  • Spicy Tuna Nigiri

You can enjoy with your choice of sake, beer or wine.

Grilling and Rosé

Get your grills fired up and your wine glasses chilled! Chef and Sommelier Bonnie McPike is bringing a gorgeous menu to this class and it’s gonna be fun time! Learn the ins-and-out of great summer grilling, that you’ll use over and over again. In this hands-on class, we will learn the different heats and zones needed to maximize flavor using a variety of grilling techniques. Grilling fish, cheese and lettuce to steaks and dessert to perfection; it’s a three course menu that’s paired with different Rosés, that will become the highlight of your summer entertaining!

Join us and you’ll grill up:

  • Grilled Halibut with Red Onion Escabeche
  • Grilled New York Steak with Parsley, Oregano and Chile Chimichurri Sauce
  • Grilled Romaine Salad with Corn, Lemon and Summer Herb Dressing
  • Grilled Peaches with Honey Mascarpone, Marcona Almonds and Black Pepper

You’ll be greeted with a Glass of Rosé and some Grilled Halloumi with Capers, Garlic, Roasted Tomatoes and Herb Oil.

The Pacific Northwest Feast

We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu  celebrates the best of the spring bounty the Pacific Northwest has to offer. We welcome spring with indigenous locally raised Olympia oysters that you will learn to shuck, then we will turn our efforts into creating the rest of your feast, including learning how to perfectly pan-seared our most valuable spies of Salmon. Cheers to the PNW!

Menu 

  • Olympia Oysters on the half-shell with Rhubarb Vinaigrette
  • Pan-seared Chinook Salmon with Pistachio-Mint Pesto
  • Ricotta Dumplings with Spring Peas, Asparagus, and Green Garlic
  • Olive Oil Cake with Honeyed Whipped Mascarpone and Strawberries

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.

Taco Tuesday

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .

Fresh, Homemade Corn Tortillas

Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro

Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)

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.

Taco Tuesday

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .

Fresh, Homemade Corn Tortillas

Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro

Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)