PNW Class - Mountains to Sound & In-between

By request of Heirloom students - ask and ye shall receive! A PNW food themed class!  Guest Chef Karen Nelson will talk about seafood sourcing and demystifying the cooking process. Students will get to try their hand at steaming shellfish in broth, hone knife skills by thinly slicing octopus, and learn the best baking techniques to ensure that salmon reaches flaky perfection! We will also learn how to pair each entree with sides that can change with the seasons. Everything will culminate in an amazing PNW meal designed by Chef Karen that we’ll all share together.
Menu

• Penn Cove mussels & Manila clams – steamed shellfish in sauvignon blanc, garlic, butter, and fresh herbs with crusty baguette
• PNW octopus salad – thinly sliced octopus marinated in aji amarillo salsa and cilantro
• Wild caught Alaskan sockeye salmon – baked with lemon and garlic and served with roasted seasonal vegetables and farro from Bluebird Grain Farm
• Cherry Valley Dairy buttermilk pastry cream tart – pastry shell and crème patisserie topped with PNW wild huckleberry coulis