Steak Dinner at the Bistro We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle! In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family. In this class, you will make: Wilted Salad Lyonnaise with Warm Mustard Vinaigrette, Bacon Lardons, Soft Boiled Egg and Homemade Croutons Cast Iron Pan-Seared New York Steak with Blistered Asparagus and Béarnaise Sauce Gratin Dauphinois Vanilla Bean Creme Brûlée
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
Fresh From the Market 3 Course Dinner You’ve made that trek to collect the freshest and finest of the season from the local farmers at the market, and now what? Join Chef James Sherril in this hands-on class as he takes some of the finest Northwest seasonal finds, fragrant, pristine and bursting with flavors and shows you strategies to create the best from each. In this class, Chef James will guide you through the creation of each course, grilling as we go and starting with a burrata set atop a slice of warm grilled sourdough…followed by a juicy grilled steak with a local green bean salad and creamy Roquefort vinaigrette. This fresh seasonal dinner will include more grilled yummies too, just in time for Labor Day! Burrata, Red Plums, Basil, drizzled with a Aged Balsamic on Grilled Sourdough Grilled Summer Squash, Walla Walla Onions, Salsa Verde, garnished with Pecorino Romano Pan Seared New York Steak, Haricot Verts, Heirloom Tomatoes with a Roquefort Vinaigrette Grilled Pence Peaches, Whipped Ricotta, Rosebud Honey, Mint and Granola