Easy As A, B, Seaweed with Maria Finn

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Seaweed-Infused Butter
• Seaweed, Seed, Oat & Nut Bread
• Seaweed and Citrus Salad with Mulberry-Kombu Vinaigrette
• Plus, how to forage, pickle & store seaweeds of all types
  
  Kombu, nori, wakame, dulse: can you name the category that all these ingredients belong to? They’re seaweeds! Essential to the well-being of the ocean, seaweed also happens to be a powerhouse ingredient in the kitchen. They’re packed with umami flavor—we have seaweed to thank for the discovery of umami as the fifth taste, in fact—that makes any dish, from sushi rolls to fresh pasta, taste more complex, meaty and satisfying. With all that going for it, you may be thinking: “I should eat more seaweed!” Guest teacher Maria Finn, author of the new book “Forage. Gather. Feast” couldn’t agree more. In this livestream class, she’ll teach you three recipes that will give you the confidence you need to choose, store and cook with seaweed in ways you never imagined. You’ll infuse cream with sea lettuce to make a butter so rich and flavorful that it could pass as an expensive truffle butter. Maria will prove that seaweed is the best secret ingredient in her favorite quick bread—which is great with a big shmear of that butter, by the way. And you’ll use a combination of “wet” and pickled seaweeds for a salad that’s full of different textures, shapes and colors. Plus, for the really adventurous foragers out there, Maria will happily give you some hints for identifying and harvesting the seaweeds that taste the best.
  
  About Maria: Maria Finn is an author and chef who creates food & art experiences inspired by wild places. Her cookbook, "Forage. Gather. Feast." was released in April of 2024. She lives on a houseboat in Sausalito with her truffle hound, Flora Jayne, her two tabby cats and her native oyster garden, collectively named Billy. She is the founder of Flora & Fungi Adventures, where she hosts wild food-centric adventures from California all the way north to Alaska and The Institute for Ecosystem Based Living with pop-up events that bring together science, art and food. She also gives truffle talks, tastings and truffle hunting demonstrations with Flora Jayne. For more information visit MariaFinn.com.
  
  Want to give this class as a gift? You can purchase gift cards here.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.