Seafood 101: Spring Menu
Seats available: 1
Saturday 04-27-2019
10AM - 1PM


Instructor: Melissa Novak
What's your fear of fish? Can't find affordable options? Don't have confidence to cook seafood dishes? Hate that "fishy" smell? Our Chefs will help you conquer your fears with professional techniques and recipes that reap the health benefits and international flavors of seafood, flown fresh daily to Chicago from the oceans and seas of the world.
Whole Roasted Rainbow Trout with Lemon, Fresh Herbs and Roasted Potatoes; Miso-Ginger Poached Halibut with Leeks, Spinach and Soba Noodles; Whole Grilled Lobster Niçoise Salad with Hard Boiled Eggs, Green Beans and Dijon Vinaigrette.
Skills Covered in Class Include: Selecting Fish and Shellfish; Balancing Flavors; Roasting Whole Fish; Poaching Fish; Working with Asian Ingredients; Preparing Vinaigrette; Balancing Flavors; Determining Fish and Shellfish Doneness; Selecting and Roasting Potatoes; Butchering Live Lobster; Grilling Shellfish.
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. All participants in class must be at least 18 years old.
1-week cancellation policy.