Saturday, May 25, 2013 from 7:00 PM to 10:00 PM (PDT)
Join us for celebrating the beginning of Salmon season. Experts are viewing this season as one of the best yet, so get ready for the catch with this class. Each of the dishes will highlight the versatility of this prized catch.
The class will begin with a demonstration of how to break down a whole salmon. We'll use virtually each part in the different dishes.
Bouillebaise - With some herb and pantry vegetables, the head will be uses in creating a wonderful rich broth for a quick seafood soup.
Salmon Brochettes with Ginger Aioli - Skewered Salmon is cooked perfectly over flames.
Seared Salmon in Beurre Blanc sauce - Perfectly pan seared with a golden brown crust, this dish is married with a traditional French sauce.
Salmon Croquettes with Dill - Ever wonder what to do with leftover scraps of Salmon. Here is your solution.
Cost is $90. Class begins at 5pm and lasts 3 hours.