When: Two different sessions of this class will be offered:
Tuesday June 7, 2016, 6:00pm to 9:30pm
Saturday June 11, 2016, 12:00noon to 3:30pm
Where: The Gate Valve Studio (formerly the Kitchen at Mallet), in Seattle’s SODO neighborhood (free parking available at both locations)
Price: $130 per student, which includes cooking demonstration, with hands-on learning for critical skills, degustation of the dishes we will prepare paired with French country wines, and a recipe packet (does not include sales tax)
Fin fish are healthy, quick to cook and delicious. Living in the Great Northwest, it seems almost criminal to not enjoy this bounty of our region as often as possible. Then why is it that many people avoid cooking fish at home?
Join Chef Drohman for a class dedicated to all things fish.
We will discuss the ins and outs of picking the best fish, including selecting the right fishmonger in Seattle.
We will look at issues around seasonality, farm-raised fish, sustainability and mercury levels.
We will learn the differences between round and flat fish and how to butcher and handle them both, including cleaning, scaling and fileting.
We will explore several different methods of cooking that can be applied to almost all fish, including whole roasting, shallow poaching and sautéing.
We will discuss selecting other seasonal flavors to best compliment different types of fish.
And finally, we will taste the dishes that we prepare and explore how to match different fish dishes with wines from the French countryside.
If you are interested in receiving complete details and sign-up information about this class, please email Jim at firstname.lastname@example.org.
We can provide gift cards for this class upon request…Mother’s and Father’s Days are just around the corner!