The Italian Kitchen – 3 Course Risotto Dinner Risotto, from the word riso, meaning “rice”, from the northern Italian region of Lombardy, is a dish made with arborio or carnaroli rice cooked with many additions of broth until it reaches its creamy consistency. Often thought to be a laborious dish to make, in this hands-on class, Chef Jennifer Berry will show you just how easy it can be! You will learn the basics of risotto: how and when to add broth, how much you really need to stir – or actually, how little. You will learn how to make this ahead for a dinner party and reheat and several ways to customize the flavors. We will finish the meal with a berry and limoncello tiramisu. Summer Tomato Salad with Roasted Corn, Burrata, Pine Nuts, and Basil Vinaigrette Lemon Risotto with Summer Squash and Seared Scallops Berry and Limoncello Tiramisu
The Italian Kitchen – 3 Course Risotto DInner Learn a new approach to cooking time consuming Risotto, in this hands on class with our professional Chef James. He will share his restaurant tips and tricks to create the most scrumptious late summer risotto featuring PNW scallops and farmers market corn. Starting with a beautiful salad and finishing with summers best that highlights Mountain Huckleberries. You’ll use your newfound cooking skills on everything you make. In this class, we will make: Grilled Pear, Radicchio Salad – Candied Walnuts, Watercress, Honey Yogurt Vinaigrette Sweet Corn Risotto – Seared Scallop, Parmigiano, Shaved Zucchini, Cherry Tomatoes Vanilla Panna Cotta with Mountain HuckleberriesAbout 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.
Shellfish from the Pacific Northwest Are you new to the world of Pacific Northwest shellfish? Perhaps you forage for your own, or maybe you just need a refresh on the delights of the local seas. In this hands-on class with Chef James Sherrill, three of the best PNW shellfish will shine in these amazing preparations that you will use over and over again. Chef James will address what to look for to find the freshest oysters and how to store them. Become a pro at shucking with lots of practice here. Sip some bubbly as you enjoy a classic mignonette with the freshest Oysters. Manila Clams prepared Portuguese-style will become a staple along with an easy preparation of seared Scallops – Yum! Oysters on the Half Shell with a Classic Mignonette paired with a glass of Bubbly Manila Clams Portuguese – Chorizo, Fingerling Potatoes, Olives, Cream Fraiche, grilled Baguette Seared Scallops – Nectarines, Prosciutto, Marcona Almonds, Basil, Saba 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.