TECHNIQUE CLASS:
SEAFOOD
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Dates: April 14,
2008 |
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Cost: $60.00 |
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Day of Week: Monday |
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Time: 6:30-9:00 PM |
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Class Size
Limit: 15 |
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Type of
class: Hands-on
(bring an apron) |
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Description: You’ll
be cooking with shellfish supervised by CHEF
JEREMY REED. Learn how to properly
shuck and cook clams, mussels, crab and shrimp for a variety of dishes
including: • Coquille St. Jacques • Scallops au Poivre • Clam Chowder • Blue
Corn Crusted Fried Calamari • Lobster (the proper cooking). |