The Seafood Class
Saturday, January 4, 2014 from 5:00 PM to 8:00 PM (AZOT)
We are pretty lucky bing so close to the ocean and its wealth of offerings. This class will focus on classic preparations of these ingredients.
Mussels in White Wine - One of the sustainable mollusks in California that is just fantastic with garlic and a splash of white wine to encourage the natural juices to join the party. A meal in itself with a crusty loaf of bread.
Classic Sole Meuniere - Lightly breaded and sauced with a lemon butter. Julia Child would be proud.
Seafood Chowder - With a base of seafood stock, we'll create a wonderful stew that gets added depth you cannot get with canned stock.
Shrimp Scampi - Garlic, shrimp, butter, wine and lemons with not a lot more. Tossed with pasta and a few red chili flakes, this dish is always a stand out.
Butterscotch Pudding - We still can't figure out a good seafood dessert, so we'll stand by this old classic.
Cost is $95. Class begins at 5pm and lasts approximately 3 hours.