March 17 — All About Fish

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March 17 — All About Fish

108.70

Discussion by Chef Vincent Nattress

·      Why eat fish and what fish to eat? What is SlowFish?

·      Farmed vs. Wild Fish

·      Want to learn how to pick a fish? Freshness & quality matter. 

Demonstration:

·      Cooking fish protein: What is our goal?

·      How to scale a fish

·      You'll learn how to filet a trout and how to remove pin bones.

 

Hands on Cooking

·      How to pan sear your own Trout

·      Make your own Papillote

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CLASS DETAILS

  • Each class includes:
  • 90 minutes of cooking instruction
  • Family-style farmhouse lunch
  • 2 glasses of wine per person
  • Coffee or tea service

LOGISTICS

Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided for the class instruction.

CANCELLATION/ REFUND POLICY

Your purchase of a class is non-refundable. All payments are final. If you find yourself unable to attend after making your purchase, you may transfer the ticket to someone else.

Classes may be cancelled if we have fewer than 4 participants. If we must cancel, we will contact you on the Friday before the class. You will be offered the opportunity to apply your purchase to a different upcoming class.