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Bouillabaisse (Seafood in Saffron Broth) with Grilled Bread and Rouille (Creamy Garlic Aioli)
Perfect Pan-Seared Salmon with Pomegranate, Orange and Shaved Fennel
Butter Lettuce Salad with Walnuts and Creamy Anchovy Vinaigrette
What you will learn
Menu: Bouillabaisse (Seafood in Saffron Broth) with Grilled Bread and Rouille (Creamy Garlic Aioli) - Perfect Pan-Seared Salmon with Pomegranate, Orange and Shaved Fennel - Butter Lettuce Salad with Walnuts and Creamy Anchovy Vinaigrette
Class Description: Creating savory seafood dishes at home is much easier than you might think. In this hands-on class, our instructor will share tips for selecting fresh seafood and walk you through proper cleaning and handling techniques. You’ll enjoy working alongside classmates honing knife skills as you practice filleting salmon. We’ll walk you through the steps of everything from creating a seafood broth and perfectly searing fish to preparing your own amazing aioli and vinaigrette. After mastering a few basics, you’ll be ready to wow friends and family with incredible seafood dinners.
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
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.