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.
Get Hooked – PNW Seafood Dive headfirst into the class that covers local delights from under the sea. In this hands-on class, Chef Barbara Sowatsky will teach you three delicious seafood entrees; in one great class. Learn how to clean clams, how to choose the freshest fish, how to store it properly and three different techniques for perfectly prepared fish. Take home new skills and recipes to recreate three different fresh fish favorites at home, one meal at a time. In this class you will prepare and enjoy with wine: Steamed Mussels and Clams with Tomato, Chorizo & Grilled Bread; Miso Ginger Glazed Salmon with Herb Steamed Rice; and Pan Seared Crispy Potato Leek Crusted Halibut with Bearnaise, Asparagus