The Italian Seafood Feast Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class Naples native , Chef Iole Limoncello Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this elegant Italian Seafood Dinner class you will be greeted with Marinated mussels with some crusty breadYou will make: Crispy Calamari Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce Enjoy a Lemon Tart for dessert
The Italian Seafood Feast Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class, Chef Iole Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this Elegant Italian Seafood Dinner class you will be:Greeted with Marinated Mussels, crusty bread and glass of wine You will make: Crispy Calamari Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce Served with a Lemon Tart for dessert
Seafood Feast featuring Premier Catch Join us for this special event as we partner with Premier Catch, a local, women-owned seafood company, to create an amazing feast using sustainable, wild seafood from the Pacific Northwest and Alaska. In this hands-on class Chef Jennifer Berry will teach you how to turn the freshest crab, spot prawns and king salmon into a delicious four course meal. You will begin by making an old time favorite, deviled eggs with Dungeness crab. Then you will learn how to poach prawns and perfectly crust a salmon filet. The evening will come to a close with a classic dessert of Cherry Clafoutis. Cheers to Sustainable Seafood! Dungeness crab Deviled Eggs Butter Poached Spot Prawn Louis Salad Potato-Crusted King Salmon with White Wine Butter Sauce and Green Beans Cherry Clafoutis with Vanilla Bean Ice Cream 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 Italian Seafood Feast Whether it’s a casual get-together with friends or elegant dinner party, you will use your knowledge gained in our Elegant Italian Seafood Dinner class to impress your guests. In this hands-on class, Chef Iole Aguero will share her favorite seafood recipes just perfect for entertaining. Chef Iole will teach you what to look for when buying seafood, share her tips for easy preparations you can do at home with confidence, and show you her secrets to fresh artisan pasta. In this Elegant Italian Seafood Dinner class you will be Greeted with Marinated Mussels, crusty bread and glass of wineYou will make: Marinated Mussels, crusty bread Fresh Handmade Fettuccine Pasta with Lobster, Prawns and Heirloom Sugar Plum Tomato Sauce Served with a Lemon Tart for dessert
Around the World Small Plates with Big Tastes Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc. From Spain – Spanish Espelette Clams with Grilled Tomato Bread, steamed in spanish sherry broth with dulce (sweet) paprika and Espelette pepper From Cuba – Beef Picadillo-Filled Pastries, (flaky puff pastry filled with sweet and briny beef filling, baked golden brown and brushed with honey glaze) From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt, (fried prawns wrapped with phyllo dough, seasoned with traditional Egyptian spice mixture) From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas
Around the World – Small Plates with Big Tastes Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc. From Spain – Spanish Espelette Clams with Grilled Tomato Bread Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper From Cuba – Beef Picadillo-Filled Pastries Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafoodAbout 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.
Iconic Dishes of San Francisco Who better than Chef James Sherrill to lead this hands-on class focusing on a few 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: Chez Panisse’s Green Goddess Dressing with Gem Lettuce, Fine Herbs and Shaved Radish Aqua’s Tuna Tartare with Pear, Pine Nuts, Mint and Sesame Oil Cioppino with Prawns, Mussels, Clams and Rockfish in a Tomato Broth with FennelMore 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.
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.