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.