The Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders  in this hand-on class and you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece. Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar.

The evening will start by enjoying a tapa prepared by Chef to tide you over while we create a mouth watering dinner of:
  • Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels
  • Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based on the size of the paella, we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!

Groups of 4 can request alternative Paella : All Meat, All Seafood or Vegetarian Paella

The Italian Seafood Feast

Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class, Chef Iole Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this Elegant Italian Seafood Dinner class you will be

Greeted with Marinated Mussels, crusty bread and glass of wine

You will make:

  • Marinated Mussels, crusty bread
  • Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce
  • Served with a Lemon Tart for dessert

The Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders  in this hand-on class you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece.Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar.

The evening will start by enjoying a tapa prepared by Chef Drew to tide you over while we create a mouth watering
Paella Mixta that includes chorizo, chicken, clams, and local mussels.
We’ll round out the meal with
Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based on the size of the paella we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!

Groups of 4 can request an alternative, All Meat, All Seafood or Vegetarian Paella

Street Foods of Thailand

You’ll spice up your international cooking repertoire when you join this cooking class with Chef Barbara Sowatsky. We will eat as we go in this class that celebrates the colorful carts and stalls that dot the markets and streets of Thailand.  The salty sweet flavors, infused with ginger and garlic are intensified with lime and chilis throughout this menu. Not only will your taste buds celebrate, but so will everyone invited to enjoy this meal with you, again and again! We will make and enjoy with wine:

Curried Coconut Mussels with Grilled Bread

Naked Chicken Spring Rolls Wrapped in Butter Lettuce & Holy Basil and served with a Spicy Lime Dipping Sauce

Heavenly Beef with Bok Choy – Pan Seared Flank Steak Coated in a Peppery Sauce served with Jasmine Rice

Iconic Dishes of San Francisco

Who better than Chef James Sherrill to lead this hands-on class focusing on a few 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:

Chez Panisse’s Green Goddess Dressing with Gem Lettuce, Fine Herbs and Shaved Radish

Aqua’s Tuna Tartare with Pear, Pine Nuts, Mint and Sesame Oil

Cioppino with Prawns, Mussels, Clams and Rockfish in a Tomato Broth with Fennel

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.

Street Foods of Thailand

You’ll spice up your international cooking repertoire when you join this cooking class with Chef Barbara Sowatsky. We will eat as we go in this class that celebrates the colorful carts and stalls that dot the markets and streets of Thailand.  The salty sweet flavors, infused with ginger and garlic are intensified with lime and chilis throughout this menu. Not only will your taste buds celebrate, but so will everyone invited to enjoy this meal with you, again and again! We will make and enjoy with wine:

Curried Coconut Mussels with Grilled Bread

Naked Chicken Spring Rolls Wrapped in Butter Lettuce & Holy Basil and served with a Spicy Lime Dipping Sauce

Heavenly Beef with Bok Choy – Pan Seared Flank Steak Coated in a Peppery Sauce served with Jasmine Rice

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.

The Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Spanish-educated and trained, Chef Yary, and take a trip for the evening to learn how to prepare the perfect gluten-free, celebration menu. 

You’ll learn from the Paella Master tips about choosing the right rice, where to get the best saffron, and the difference between Mexican and Spanish chorizo. You’ll leave this class with the confidence to make this Spanish feast at home. Olé!

Guests are greeted with tapas made by Chef Yary and a carafe of sangria, white or red wine.

Then you’ll learn how to prepare:

Paella Mixta (a seafood & meat paella stuffed with shrimp, mussels, clams, calamari, pork ribs, chorizo and chicken in a tomato saffron sofrito sauce)

Asparagus, Piquillo Peppers and Caramelized Leeks topped with Lemon Herb Vinaigrette

A group of 2 or more can choose to make a vegetarian, all meat, or all seafood version. Just let us know.

No single orders, please, during this limited capacity time.

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, pinenuts, 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.

Shellfish from the Pacific Northwest

Are you new to the world of Pacific Northwest shellfish? Perhaps you forage for your own, or maybe you just need a refresh on the delights of the local seas. In this hands-on class with Chef James Sherrill, three of the best PNW shellfish will shine in these amazing preparations that you will use over and over again. Chef James will address what to look for to find the freshest oysters and how to store them. Become a pro at shucking with lots of practice here. Sip some bubbly as you enjoy a classic mignonette with the freshest Oysters. Manila Clams prepared Portuguese-style will become a staple along with an easy preparation of seared Scallops – Yum!

Oysters on the Half Shell with a Classic Mignonette paired with a glass of Bubbly

Manila Clams Portuguese – Chorizo, Fingerling Potatoes, Olives, Cream Fraiche, grilled Baguette

Seared Scallops – Nectarines, Prosciutto, Marcona Almonds, Basil, Saba

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.