Learn a new approach to cooking time consuming Risotto in this hands on class, with our professional Chef James Sherrill. He will share his restaurant tips and tricks to create a scrumptious Sugar Pumpkin risotto. Then haste not waste we will use the leftover pumpkin puree to make a beautiful soup, served hot or cold, popular for any Thanksgiving feast.

In this class, we will make:

Sugar Pumpkin Risotto with candied walnuts, celery leaf, green apple and gruyere

Sugar pumpkin Soup

Grilled Radicchio salad with citrus, hazelnuts, yogurt and mint

About 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.