(October-March)
Different levels of participation
• Demonstration: students observe as instructor
prepares recipes.
• Partial Participation: students assist with some
food preparation.
• Hands-on: students cook under the guidance of instructor.
# 44 Eight Essential Techniques
for Fish (NEW CLASS)
demonstration
Witness culinary magic as chef and cookbook author, Peter Berley,
prepares eight different kinds of protein from the sea using a range
of techniques to maximize flavor and preserve their abundant nutritional
values. You will learn how to acid-cook, bake, slow-bake, braise,
broil, pan-grill, pan-roast and serve fish raw. Awatercress salad
with lemon vinaigrette and wine will accompany the following perfectly
prepared fish dishes: Scallops al Crudo; Fluke Seviche; Broiled
Deviled Mackerel; Braised Cod with Niman Ranch Uncured Bacon, Pearl
Onions and Red Wine; Slow-Baked Wild Salmon over Vegetable Brunoise;
Pan-Roasted Monkfish with Wilted Watercress and Smashed Potatoes;
Whiting and Leek Gratin; and Pan- Grilled Arctic Char with White
Wine Sauce. (Some organic dairy, alcohol and, in one dish,
humanely and sustainably- raised uncured bacon will be used and
wine will be served.)
1 Wednesday, January 23, 6:30 - 10:00 p.m.
Instructor: Peter Berley
Fee: $115; Two People: $220
