I am offering a series of classes beginning Saturday October 5th, 19th and 26th.
We will explore the art of cooking fish. Each week we will take one particular fish variety and prepare it as a complete entree. The fish we will work with is subject to availability so I can't post quite yet what we will be using.
We begin the series with a celebration of our local Albacore, creating a Japanese inspired Nicoise.
Week 2 we will create a favorite from Portugal. Calderada. A poem of a fish stew fragrant with Thyme, Saffron and Fennel Pollen.
Week three we explore a Lebanese classic that is typically served at Lent, Wild Caught Halibut with a Lemony Tahini, Fried Onions and Toasted Pine Nuts, glittered with Pomegranate!
My focus will be on wild caught , only the most fresh, not ever farmed seafoods.
Class fees are 250.00 for the 3 week commitment. Class size is limited to 5 persons.
If you are unable to make a class there is no make up available.
If you want to sign up for an individual drop in the cost is $75.00 and this is providing an opening is available.
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