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Decor, furnishings, utensils and food, as well as many different facets of cooking and the kitchen, abound in his still lifes: pots and fruit dishes, fish and shellfish, sausages and artichokes, knives and forks, tables and chairs, blue checked tablecloths, the tomato plant from his studio.

The food was amazing and I appreciated how Chef James was very personable and gave us an opportunity to get to know him. A enjoyable experience total, but undoubtedly not a conventional cooking class. Chef James choses native and in season ingredients and has data in regards to the history of the ingredients, which added another dimension to the experience.