Summer produce is in full swing in the PNW and in this hands-on class we will be combining some summertime favorites. In the PNW we are lucky to enjoy seasonal seafood all year round, and in the summer comes one of the most anticipated fresh fish, Salmon! In addition, summer also brings sweet corn, so in this class Chef Hend Yahya will combine the two into a culinary classic! She will teach you, step by step, how to make a roasted sweet corn risotto infused with real saffron. You’ll learn about the star ingredients as well as the essential steps needed to create a flawless risotto every time. You will top your risotto with a perfectly seared piece of fresh salmon. Chef Hend will guide you through her tips and tricks to searing fish to a crisp, golden brown each and every time. For dessert you will make light and luxurious lemon ricotta cake mixed with seasonal berries.  Join us and enjoy summertime in the PNW.

• Roasted Sweet Corn Risotto with Saffron topped with Pan-Seared Salmon
• Mixed Green Salad with Summer Tomatoes and Cucumbers in a Cilantro Lime Dressing
• Lemon Blackberry Ricotta Cake