Featuring fresh seafood, cheese and fruit, this four-course cooking class highlights regional ingredients abundant in the Pacific Northwest. In this class, Chef Casey will teach you how to cure your own salmon for savory lox, prepare fresh oysters on the half shell with a Champagne vinaigrette, fill sweet and sticky dates with a tangy blue cheese and bake a creamy brie en croute with cherries, apples and port wine. This impressive selection of canapes creates a diverse spread of colors, textures and flavors to showcase at your next dinner party.
Oysters on the Half Shell
With Champagne vinaigrette
Home-Cured Salmon Lox Canapes
With toast points, roasted pepper and dill spreads, and garnishes
Blue Cheese and Toasted Hazelnut Stuffed Dates
Brie en Croute
With dried cherries, apples and port wine