April 20, 2017
Thursday, April 20th
6:00 to 9:00 pm
Cooking seafood and fish can be a bit intimidating at times. This class will help ground you in the techniques of cooking shellfish and fish. You will learn to shop chose seafood based on quality and freshness as well as how to handle the ingredients all the way from the store to the kitchen.
Menu Items to Include:
- Sautéed Walleye with Artichoke Hearts and Lemon- Butter Sauce.
- Cedar Planked Salmon with Ginger-Orange Compound Butter
- Seared Sea Scallops with Balsamic, Soy and Honey
- Shrimp and Grits; Deep South Style
This is a Demonstration Style Class
Register by going to www.feastcookingschool.com