Living in the Pacific Northwest we are fortunate to have an abundance of fresh seafood and produce all year round. In this hands-on class Chef James Sherrill will teach you how to showcase our local ingredients in a seasonal 3-course dinner. The evening will begin as you make a seasonal salad with roasted beets and crisp granny smith apple. As you move on to the main course you will learn how simple it is to obtain the perfect pan-sear on halibut each and every time. The evening will end with a delicious panna cotta topped with macerated strawberries. You will enjoy your meal with a selection of wine or beer.

• Roasted Baby Beet Salad with Whipped Chèvre, Green Apple and Pistachios
• Pan-seared Halibut on a bed of Black Lentils with Spicy Yogurt, Grilled Asparagus with a Grape and Shallot Vinaigrette
• Panna Cotta with Macerated Strawberries