The Italian Kitchen – Risotto 3 Course Dinner Learn a new approach to cooking time consuming Risotto, in this hands on class with our professional Chef James. He will share his restaurant tips and tricks to create the most scrumptious late summer risotto featuring PNW scallops and farmers market corn. Starting with a beautiful salad and finishing with summers best that highlights Mountain Huckleberries. You’ll use your newfound cooking skills on everything you make. In this class, we will make: Grilled Pears and Radicchio – Candied Walnuts, Watercress, Honey Yogurt Vinaigrette Sweet Corn Risotto – Seared Scallop, Parmigiano, Shaved Zucchini, Cherry Tomatoes Vanilla Panna Cotta with Mountain HuckleberriesAbout 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.