Whether it’s a family dinner or special celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef James Sherrill will teach you the restaurant tricks-of-the-trade to recreate his signature flavor-layered recipes at home. You will make and enjoy a restaurant quality dinner of:

Roasted Baby Beet Salad with Whipped Chèvre, Green Apple and Pistachios

Pan-seared Halibut with Spicy Yogurt, Grilled Asparagus, Black Lentils, Grape, Shallot Vinaigrette

About Chef James

James has lent his creative touch to many restaurants in his native Seattle, as well as in 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.