Thirdeye, I love scallops that way, and I'm starting to lean toward something like what you posted, with salmon and scallops. I have these cedar sheets that I may do fish with, too. I like wrapping the scallops in proscuitto and skewering with rosemary twigs, too.
J, good idea on the mushroom thing. I'm going to include a few simple sides, but I may do a marinated mushroom 'steak', too.
Q, I'll definitely be showing how to do a 3 zone fire, or a 2 zone on gas. I'm also going to show them the importance of letting meat rest once off the grill, with a goofus and gallant version.
J, I'm thinking of pushing an all turkey class next fall before Tday, showing deep fried, oven roasted, beer can and brined-and-smoked turkeys. The nice thing about turkey is it's cheap for the class, and it's doable in a 3 hour time frame with the right swapouts.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)