3/20/18 6:30-9 pm Advanced Series: Fish Session 3 (Hands On)



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Chef Brandy Fernow presents Advanced Series: Fish Session 3 (Hands On)

These full-participation classes teach fundamental skills, not recipes. Chef Brandy is taking you beyond following a recipe, instead, exploring cooking techniques, butchery and foundations. Each individual class will focus on a particular protein, identifying cuts, learning which cooking method to apply and execute, appropriate cooking temperatures, and learning sensory cooking. As you advance through the series, you'll gradually come to understand each cooking concept. You'll have a firm grasp of ingredients and equipment; you'll know why things happen; you'll learn how to avoid and correct mistakes. Most important, you'll gain the experience you need to cook with confidence and pleasure—without relying strictly on recipes.

Session 3: Fish
The last class in this series will remove the intimidation factor of fileting a whole fish. You'll master cooking methods of fish cookery including fumet, steaming, searing, sautéing, and poaching. Chef Brandy will also cover purchasing fresh fish. On the menu: Fish Fumet, Steamed Mussels in Herb Broth, Spicy Sautéed Shrimp, Shallow Poached Fish Fillets, Grilled Cedar Plank Salmon and Fried Calamari