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.
Mustard-Glazed Salmon with Sautéed Spinach and Steamed Quinoa; Shrimp Tagine with Olives and Roasted Peppers; Sautéed Bass with Golden Beet-Orange Salad and Harissa Aioli.
Skills Covered in Class Include: Selecting Fish and Shellfish; Broiling, Braising and Sautéing Fish; Steaming Quinoa; Sautéing Dark Leafy Greens; Working with Spices; Roasting Beets; Balancing Flavors; Making Aioli.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.