This popular class features seafood centric courses paired with five delicious regional wines.
We start with an easy-to-prepare appetizers of smoked salmon and caramelized onion phyllo tarts, lobster cakes (hey, because we can!) and a scrumptious treat of Dungeness crab on endive with spiced hazelnuts and avocado gremolata.
Salad Course will feature the California-inspired Shrimp Louie with fresh remoulade dressing.
Main Course: King Salmon Wellingtons (Copper River if available). So elegant and so easy. This dish is a great go-to recipe when you want to entertain.