The Italian Kitchen – 3 Course Risotto Dinner

Italian recipes are all about simple foods made with the highest quality ingredients.  However, when people gather to eat in Italy it is not just to settle a hunger or feed an appetite – it’s about celebrating life, friends, family, and culture. People come together to relax, listen to music, drink wine, and enjoy life. Join Chef James as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining. Learn a new approach to cooking time consuming Risotto,  as James shares his restaurant tips and tricks to create a scrumptious winter risotto and learn how to properly pan sear scallops.

In this class, we will make:

Lacinato Kale Salad, honeycrisp apple, currants, walnuts, with a cider honey vinaigrette

Lemon Parmesan Risotto, with pan seared sea scallops, wild mushrooms, tarragon

Chocolate Cremeux with Chantilly Cream

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.

The Italian Kitchen – 3 Course Risotto Dinner

Italian recipes are all about simple foods made with the highest quality ingredients.  However, when people gather to eat in Italy it is not just to settle a hunger or feed an appetite – it’s about celebrating life, friends, family, and culture. People come together to relax, listen to music, drink wine, and enjoy life. Join Chef James as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining. Learn a new approach to cooking time consuming Risotto,  as James shares his restaurant tips and tricks to create a scrumptious winter risotto and learn how to properly pan sear scallops.

In this class, we will make:

Lacinato Kale Salad, honeycrisp apple, currants, walnuts, with a cider honey vinaigrette

Lemon Parmesan Risotto, with pan seared sea scallops, wild mushrooms, tarragon

Chocolate Cremeux with Chantilly Cream

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.

The Italian Kitchen – The 3 Course Risotto Dinner

Join Chef James Sherrill as he guides you through this hands-on class to create an Italian-inspired dinner perfect for entertaining or a date night. Learn a new approach to cooking time-consuming risotto as James shares his restaurant tips and tricks (par-cook) to create a scrumptious risotto dinner (ahead of time) and to properly pan-sear scallops for that perfect crust every time.

In this class, we will make:

Arugula and Fennel Salad with Cara Cara Oranges, Pine Nuts, Pecorino and Meyer Lemon Oil

Lemon Parmesan Risotto with Mixed Wild Mushrooms, Pan-Seared Sea Scallops and Tarragon

Vanilla Panna Cotta with Fresh Strawberries

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, with his wife, of Lovely Night Catering.

The Italian Kitchen – The 3 Course Risotto Dinner

Join Chef James Sherrill as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining or a date night.. Learn a new approach to cooking time consuming Risotto, as James shares his restaurant tips and tricks (par cook )to create a scrumptious risotto dinner( ahead of time) and how to properly pan sear scallops for that perfect crust everytime.

In this class, we will make:

Arugula and Fennel salad with cara cara oranges, pine nuts, pecorino and meyer lemon oil.

Lemon Parmesan Risotto, with mixed wild mushrooms, pan seared sea scallops, tarragon

Vanilla panna cotta with fresh strawberries

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.

The Italian Kitchen – 3 Course Risotto Dinner

Italian recipes are all about simple foods made with the highest quality ingredients.  However, when people gather to eat in Italy it is not just to settle a hunger or feed an appetite – it’s about celebrating life, friends, family, and culture. People come together to relax, listen to music, drink wine, and enjoy life. Join Chef James as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining. Learn a new approach to cooking time consuming Risotto,  as James shares his restaurant tips and tricks to create a scrumptious winter risotto and learn how to properly pan sear scallops.

In this class, we will make:

Lacinato Kale Salad, honeycrisp apple, currants, walnuts, with a cider honey vinaigrette

Lemon Parmesan Risotto, with pan seared sea scallops, wild mushrooms, tarragon

Chocolate Cremeux with Chantilly Cream

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.