The Pacific Northwest Summer Seafood 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 abundance the Pacific Northwest has to offer. We will start with a fun and classic old-school appetizer, Clams Casino. Then, perfectly roasted Cedar Plank Grilled Coho Salmon, which will be complemented with fresh seasonal Marinated Tomatoes and Roasted Chanterelles. We will finish our feast with a classic Cherry Clafoutis. Cheers to the PNW! Clams Casino Cedar Plank Roasted Coho Salmon with Za’atar Vinaigrette Marinated Tomatoes and Roasted Chanterelles with Grilled Sweet Corn Aioli Cherry Clafoutis with Vanilla Bean Ice Cream
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 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 abundance the Pacific Northwest has to offer. We will start with a fun and classic old-school appetizer, Clams Casino. Then, perfect a local summertime grilling technique, Cedar Plank Grilled Coho Salmon, which will be complemented with fresh seasonal Marinated Tomatoes and Roasted Chanterelles. We will finish our feast with a classic Cherry Clafoutis. Cheers to the PNW! Clams Casino Cedar Plank Grilled Coho Salmon with Za’atar Vinaigrette Marinated Tomatoes and Roasted Chanterelles with Grilled Sweet Corn Aioli Cherry Clafoutis 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.
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.
Local Harvest – Three Course Dinner In the Northwest, we are still in the height of the summer! You make that trek to collect the freshest and finest of the season from the local farmers at the market, and now what? Join Chef James in this hands-on class as he takes some of the finest Northwest seasonal finds – fragrant, pristine and bursting with flavors and shows you strategies to create the best from each. In this class, Chef James will guide you through the creation of each course, including PNW beloved Grilled Sockeye Salmon. We will make: Yellow Gazpacho – Bell Peppers, Verjus, Cucumber, White Grapes Melon Salad – Spiced Yogurt, Mint, Pistachio, Bulgarian Feta Grilled Sockeye Salmon – Corn Succotash, Basil and Cherry Tomatoes with Charred and Marinated Escarole – Red Plums, Tarragon and Candied Ginger 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 August Make Ahead 3 Course Dinner Whether it is a family dinner or a celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef Aaron Tekulve will teach you the restaurant tricks of the trade to recreate his signature flavor-layered recipes at home ahead of your guests, so you can enjoy your party. Chef Tekulve, a recent contestant on Chopped, is the owner of his private dining business Surrell Seattle (voted top pop up in Seattle 2018) operating since 2012. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis. You will be making a restaurant quality dinner, perfect for entertaining: Chilled Corn Soup with Chevre, Charred Bread Croutons and Smoked Paprika Pan Roasted Salmon with a Sauté of Chanterelle Mushrooms, Cherry Tomatoes, Corn Peach and Almond Crisp with Smoked Vanilla Bean Ice Cream
Get Hooked – PNW Seafood Dive headfirst into the class that covers local delights from under the sea. In this hands-on class, Chef Barbara Sowatsky will teach you three delicious seafood entrees; in one great class. Learn how to clean clams, how to choose the freshest fish, how to store it properly and three different techniques for perfectly prepared fish. Take home new skills and recipes to recreate three different fresh fish favorites at home, one meal at a time. In this class you will prepare and enjoy with wine: Steamed Mussels and Clams with Tomato, Chorizo & Grilled Bread; Miso Ginger Glazed Salmon with Herb Steamed Rice; and Pan Seared Crispy Potato Leek Crusted Halibut with Bearnaise, Asparagus