Iconic Dishes of San Francisco Who better than Chef James Sherrill to lead this hands-on class focusing on iconic dishes of San Francisco? Chef James lent his creative touch to many restaurants in San Francisco before returning to his hometown of Seattle. 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 this class, we will make a few of James’ favorites that will now become some of your favorites, too! Aqua’s Tuna Tartare with Pear, Pine Nuts, Mint and Sesame Oil Chez Panisse’s Green Goddess Dressing with Gem Lettuce, Fine Herbs and Shaved Radish Cioppino with Prawns, Mussels, Clams and Rockfish in a Tomato Broth with Fennel (pictured)More about Chef James In Seattle, James 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.
Seafood Small Plates, Big Taste Any time of year you can choose any of one of these appetizers as a starter, or combine for an appetizer party menu. Join Chef James Sherrill, Rising Star Chef from Seattle Magazine in 2014, in this hands-on class where we will make and enjoy these fresh and relatively easy seafood bites, all with a carafe of wine. Dungeness Crab & Cucumber Roll Hamachi Crudo – a Yellowtail Tuna with Black Garlic, Cilantro, with a Melon Vinaigrette Spanish Anchovy Tartine with White Bean Puree, Walnuts, and Roasted Red Pepper Rosemary Skewered Pancetta Wrapped Scallops
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