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Seared Scallops with Calvados Cream and Spinach
Pan Roasted Trout with Tarragon-Citrus Butter
Steamed Mussels with Fennel and Bacon
Classic Caesar with Anchovies
What you will learn
Menu: Seared Scallops with Calvados Cream and Spinach - Pan Roasted Trout with Tarragon-Citrus Butter - Steamed Mussels with Fennel and Bacon - Classic Caesar with Anchovies
Class Description: Cooking seafood at home may seem daunting, but this hands-on class will show you how simple and satisfying it can be. Our instructor will share tips for taking advantage of what’s fresh at the market and show you how to create French-inspired seafood with a modern twist. We’ll walk you through a variety of techniques, from searing, steaming and pan roasting to creating compound butter and an incredible cream sauce. Plus, we’ll show you how to create a classic Caesar salad to complement your fabulous seafood dishes.
Please note: Seafood selection may vary based on regional availability.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class