Cooking Fish; Summertime Salmon Dishes, August 14, 6:00-8:30
I love experimenting with different cooking techniques and flavorful accompaniments for seafood. In this class, I will prepare some of my go-to salmon recipes that are perfect for a quick weekday dinner - but also nice enough for backyard entertaining this summer! I will share my tips for what can be prepared ahead of time to make serving these dishes a breeze. We'll enjoy small plates of each entree, and end our night with a seasonal dessert.
Menu includes: Seared Salmon with Cripsy Skin - Herbed Boursin Polenta, Balsamic Roasted Vegetable Stack, Quick Tomato Jam
Honey-Soy Glazed Salmon - Crispy Fried Rice Cake, Peach Relish, Sweet Chili Aioli, Cilantro
White Wine and Citrus Poached Salmon - Jeweled Cous Cous, Chilled Dijon Asparagus, Preserved Lemon Butter
Chef’s Table (Chef will cook for you sharing tips and techniques, recipes provided)
Instructor: Chef Heather Escobar
I love experimenting with different cooking techniques and flavorful accompaniments for seafood. In this class, I will prepare some of my go-to salmon recipes that are perfect for a quick weekday dinner - but also nice enough for backyard entertaining this summer! I will share my tips for what can be prepared ahead of time to make serving these dishes a breeze. We'll enjoy small plates of each entree, and end our night with a seasonal dessert.
Menu includes: Seared Salmon with Cripsy Skin - Herbed Boursin Polenta, Balsamic Roasted Vegetable Stack, Quick Tomato Jam
Honey-Soy Glazed Salmon - Crispy Fried Rice Cake, Peach Relish, Sweet Chili Aioli, Cilantro
White Wine and Citrus Poached Salmon - Jeweled Cous Cous, Chilled Dijon Asparagus, Preserved Lemon Butter
Chef’s Table (Chef will cook for you sharing tips and techniques, recipes provided)
Instructor: Chef Heather Escobar
I love experimenting with different cooking techniques and flavorful accompaniments for seafood. In this class, I will prepare some of my go-to salmon recipes that are perfect for a quick weekday dinner - but also nice enough for backyard entertaining this summer! I will share my tips for what can be prepared ahead of time to make serving these dishes a breeze. We'll enjoy small plates of each entree, and end our night with a seasonal dessert.
Menu includes: Seared Salmon with Cripsy Skin - Herbed Boursin Polenta, Balsamic Roasted Vegetable Stack, Quick Tomato Jam
Honey-Soy Glazed Salmon - Crispy Fried Rice Cake, Peach Relish, Sweet Chili Aioli, Cilantro
White Wine and Citrus Poached Salmon - Jeweled Cous Cous, Chilled Dijon Asparagus, Preserved Lemon Butter
Chef’s Table (Chef will cook for you sharing tips and techniques, recipes provided)
Instructor: Chef Heather Escobar