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Simplifying Seafood Basics

In this technique-driven class, we will cover… The basics of purchasing & storing fresh seafood • Skinning & grilling salmon • Sautéing salmon well to rare • Cleaning & sautéing sea scallops • Bay Scallop Seviche • Prepping shrimp for: The perfect Shrimp Cocktail & Shrimp Provencale


Chef Greg Andrews

hands-on, $70

Earlier Event: March 22
Caribbean Lunch & Learn
Later Event: March 25
Cooking with Kids: C is for Cookie