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

Quantity:
Add To Cart