Join Amanda Coba as she explores Seattle’s unique food scene through a dinner inspired by four of our most iconic restauranteurs. We’ll enjoy the classic Canlis salad, explore Rachel Yang’s unique northwest Korean fusion food through her hot potatoes with Kalamata olives and soy sauce, enjoy Renee Erickson’s timeless take on clams, and finally experience John Sundstrom’s chocolate madelines with a chocolate dipping sauce featuring another local favorite, Theo Chocolate.
Menu includes: The Canlis Salad, Joule’s hot potatoes with kalamata olives and soy sauce, Renee Erickson’s clams with herbs and crème fraiche on Sea Wolf sourdough toast, and Lark’s chocolate madelines with Theo’s Chocolate dipping sauce.
Class is limited to 10 students and includes dinner. Please note that class reservations are non-refundable.