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.
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.
Pacific Northwest Feast We are so lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens and year round locally grown produce. Join Chef Jennifer Berry in this hands-on class to celebrate the riches the PNW has to offer even in the depths of winter. Learn to shuck locally raised Olympia Oysters, prepare perfectly pan-seared Chinook Salmon and round out the meal with a Olive Oil Cake top with Tangerine Marmalade. Cheers to the PNW! Olympia Oysters on the Half-Shell with Verjus and Black-Pepper Vinaigrette Pan-Seared Chinook Salmon with Tarragon Hollandaise Winter Greens and Squash Panzanella Olive Oil Cake with Tangerine MarmaladeAbout 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.
Mardi Gras – 2022 You don’t have to visit the Big Easy to enjoy this hands-on class. Chef Drew Flanders, who spent many years in New Orleans, will bring Mardi Gras to you in this class that captures the legendary Cajun and Creole flavors of Louisiana. Join us as we “pass a good time” and cook our way down Bourbon Street. In true Mardi Gras style, we’ll laisse les bon temps rouler (let the good times roll) by starting with a traditional Sazerac cocktail! Then we will roll up our sleeves and get busy cooking a meal that will get you ready to catch some beads and dance with the second line! Learn to make easy shellfish stock, flavorful rice -without a rice cooker!-, and dark gumbo roux, a true labor of love, that makes all the difference in a perfect gumbo. You will cook and enjoy; Traditional Sazerac Cocktail Seafood Gumbo; loaded with Oysters, King Crab & Gulf Shrimp Bay and Thyme-Scented Rice Served with a Green Salad with Lemon Vinaigrette & French Bread
Pacific Northwest Feast We are so lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens and year round locally grown produce. Join Chef Jennifer Berry in this hands-on class to celebrate the riches the PNW has to offer even in the depths of winter. Learn to shuck locally raised Olympia Oysters, prepare perfectly pan-seared Chinook Salmon and round out the meal with a Chocolate-Hazelnut Semifreddo. Cheers to the PNW!Olympia Oysters on the Half-Shell with Verjus and Black-Pepper Vinaigrette Pan-Seared Chinook Salmon with Tarragon Hollandaise Winter Greens and Squash Panzanella Chocolate-Hazelnut SemifreddoAbout 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.
Pacific Northwest Feast We are so lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens and year round locally grown produce. Join Chef Jennifer Berry in this hands-on class to celebrate the riches the PNW has to offer even in the depths of winter. Learn to shuck locally raised Olympia Oysters, prepare perfectly pan-seared Chinook Salmon and round out the meal with a Chocolate-Hazelnut Semifreddo. Cheers to the PNW!Olympia Oysters on the Half-Shell with Verjus and Black-Pepper Vinaigrette Pan-Seared Chinook Salmon with Tarragon Hollandaise Winter Greens and Squash Panzanella Chocolate-Hazelnut SemifreddoAbout 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.
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.