Before the tourist arrived, this bustling neighborhood was a busy port where fisherman would dock and off load their catch. Having access to some of the freshest seafood around, there were great dishes that came to be classics.
Cioppino - This hearty fish stew was a culmination of whatever the fisherman had handy and the story was that everyone was asked to "chip in" and thus with an immigrant language twist, the dish became Cioppino.
Calamari Frite - Local Monterey squid is prepped and treated to a hot oil bath with a light coating of flour and spices.
Salmon en Papillote - A classic French technique lends itself to making a moist and flavorful dish. Plus the clean up is a snap.
Rice-a-Roni - Okay, so we're not going to open boxes of mix, but we will create our own rendition with sauteed shallots and wild rice.
Chocolate Mousse - Ghiradelli was the first and now TCHO has joined the fray in local chocolate companies. We'll use some to make a light mousse with a vanilla cream sauce.
Cost is $90. Class begins at 6:30pm and lasts approximately 3 hours.