# 72 Flash in the Pan: Everyday Fast-and-Easy Seafood (NEW CLASS)
demonstration

Got fish? Great! But now what? To help you meet the culinary challenge of how to perfectly cook it, Peter will share seven of his favorite techniques for turning “just fish” into tasty, fast, and simple main dishes – good enough for company but easy enough for everyday. Seared Scallops in Curried Carrot Broth; Pan-Roasted Monkfish with Olive Oil-Crushed Potatoes and Balsamic Reduction; Broiled Black Sea Bass with Tomatoes, Garlic, and Herbs; Sautéed Flounder with Lemon Butter and Caper Sauce; Crispy Pan-Fried Whiting; Oven-Roasted Hake with White Wine and Lemon; and Cod Baked in Parchment with Julienne Vegetables. (In addition to fish, some wine and organic dairy will be used; wine will be served.)

Tuesday, October 27, 6:30 – 10:00 p.m.
Instructor: Peter Berley
Fee: $115

# 73 Fish without Fuss, for 1 or 2 People (NEW CLASS)
hands-on

In cooking, as in most other things, small can be beautiful! Take this multi-ethnic quintet of fish dishes, for example – a whole work-week’s worth of dinners. Tonight you’ll prepare them using many cooking techniques and authentic ingredients as diverse as Chinese fermented black beans, Southern corn grits, and Indian tandoori spices. Each is a meal in itself and cooks up in less than an hour; no fuss, no bother. Enjoy them solo or with your favorite dinner companion. Szechwan Peppercorn-Rubbed Black Cod with Fermented Black Bean Sauce and Gingery Sweet Potatoes with Leeks (Chinese); Crispy Salmon in Dashi with Soba Noodles and Bok Choy (Japanese); Sea Bass with Tandoori Rub over Cauliflower-Potato Purée (Indian); Quick Barley Risotto with Halibut, Golden Beets and Black Radishes with Blood Orange Salsa (Italian); and Sautéed Coconut-Crusted Shrimp with Corn Grits and Watercress (American South). (Besides fish, wine will be used in one recipe and ghee is optional in another. Wine will be served.)

Tuesday, February 9, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115