Fish cookery can be a mind boggle. By focusing on methods and techniques more than recipes, we will open up worlds of flavor and enjoyment. Karl, our meat and seafood manager, is a Northern California apprenticed trained restaurant cook, worked as a private chef for five years for pescatarians, and was on the opening crew at Aquavit as one of two fish cooks. Basics of seasoning, sauteing, steaming, poaching, frying, grilling, baking, saucing are all up for discussion. Class will touch specifically on baking "en papillote" (in a paper pouch), home gravlax 101 primer, and how to make a classic white butter sauce (beurre blanc).

In order to register, please add the item to your cart, then use the check-out feature to complete your registration. Registration questions can be sent to info@eastsidefood.coop