Beyond Salmon-Fish Cookery

Our series on protein continues with fish. Whether fin fish or shell fish, seafood is an excellent source of protein. Like so many other proteins it seems like we tend to get in a rut when it comes to cooking it. Even though we sit high atop the Rocky Mountains, we are lucky to be able to feast on fresh seafood and fish from all the county’s oceans. This class will give students all the basics of seafood cookery and lay the groundwork for working with this the most versatile cooking medium. Students will learn how to pick out fish what to do with it when they get home and several diverse techniques for preparing this wonderful source of protein.

Students will prepare: Poached Fin Fish with horseradish mousseline, Sautéed sea scallops with caramelized leeks, Fish baked in paper, Broiled snapper with green curry vinaigrette, Fish and chips.


Saturday March 19th at 11am

Fee: $65.00 each