Seafood 101: New Winter Menu
Seats available: 0
Sunday 01-13-2013
11AM - 1:30PM


Instructor: Melissa Novak
We'll teach you the tricks of the trade when purchasing seafood and how to handle it once you get it home for perfectly prepared fish every time.
New England Clam Chowder; Crispy Wasabi-Crusted Bass with Gingery Beurre Blanc; Broiled Salmon with Sun-Dried Tomato Chutney and Quinoa Pilaf.
Skills Covered in Class Include: Selecting Fish and Shellfish; Steaming Shellfish; Shallow Frying and Broiling Fish; Using Roux as a Thickener; Making Beurre Blanc; Balancing Flavors.
1-week cancellation policy.