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.

Master the Pan – Essential Techniques: Eggs

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. Each week of this series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. This week we will Learn About and Make:

Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche