As seafood cooks quickly, this class will have a slightly different format than most of our classes. We will eat each dish as it is prepared, seated at the counter (BYOB). Each entree will include some hands on prep with a focus on demonstrating techniques and tasting each course!
Seared Scallops with Melted Leeks and Aged Balsamic
Salt Baked Branzino
Arctic Char Sous-Vide with Dill-Mustard Butter