# 71 Healthy Treasures from the Sea
hands-on

Come aboard this class where you will learn all about the ocean's culinary bounty. You'll find out why certain fish are good for you, which ones contain the most beneficial Omega 3 fatty acids and why you should choose them, the differences between farm raised and wild, fresh versus frozen, which fish to avoid and why, and how to select them. And, with Melanie at your side, you'll learn the techniques of proper preparation in order to cook up the tastiest dishes this side of the water's edge. Seared Black Cod with Miso Reduction Sauce; Fish Stock; Poached Alaskan Halibut with Kaffir Lime-Cilantro Broth; Seared Wild Salmon Sandwich on Sourdough with Homemade Basil Mayonnaise; Hearts of Baby Romaine with Traditional Caesar Dressing and Anchovy Fillet; and Grilled Sardines with Watercress Salad. (In addition to fish, some organic eggs and dairy will be used.)

1 Tuesday, April 15, 6:30 - 10:00 p.m.
Instructor: Melanie Ferreira
Fee: $100; Two People: $190

# 72 Ethically Sustainable Seafood
demonstration

Mere decades ago, seafood was plentiful, fish were "brain food", and cod liver oil helped generations of children grow up strong and healthy. Now, in this world of disappearing species, mercury contamination warnings, unethically farmed fish, is fish still good for us? And what about the environment? Chef Jay Weinstein, author of The Ethical Gourmet, will guide you through these troubled waters. As he prepares and shares a selection of unforgettable recipes featuring sustainable seafood, you will learn which fish are threatened, which have become threats to us, and which are safe and responsibly harvested or cultivated. You will also receive a take-home guide to making ocean-friendly choices in restaurants and fish markets. Here's your opportunity to become part of the solution to this very real problem. Steamed Black Cod with Spring Onions and Ginger; Grilled Bluefish with Zucchini Spaghetti and Littleneck Clams; Cajun Arctic Char on Forbidden Black Rice with Bok Choy; Tiny Mussel Salad on the Half Shell with Asian Aioli; and Stir-Fried Tilapia with Black Beans and Vietnamese Chili Sauce over Jasmine Rice. (Besides fish, some alcohol and organic dairy will be used.)

1 Wednesday, May 14, 6:30 - 10:00 p.m.
Instructor: Jay Weinstein
Fee: $100; Two People: $190

# 73 Fresh Fish Made Fabulous
demonstration

Do you need a little bit of inspiration to turn out fabulous fish dishes? Let Myra show you classic cooking techniques to get the job done! Using five different fish, she'll demonstrate how to saut³, sear, bake, grill, and prepare fishcakes. All of her recipes are easy to assemble and perfect for warm weather cooking. Baked Sole with Wild Mushroomsaand Cherry Tomatoes; Pan-Seared Halibut with Tomato Vinaigrette; Crispy Sea Bass with Braised Bok Choy and Soba Noodles; Grilled Mahi-Mahi with Tamarind Glaze; Cumin-Cornmeal Crusted Saut³ed Tilapia with Avocado Sauce; and Creolee; Salmon Cakes with Olive Muffaletta Topping.

1 Wednesday, July 16, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190

# 74 Super Simple Shrimp and Scallops
hands-on

Shrimp and scallops are the ideal hot weather food since they cook up fast either tossed on the grill or flashed in a pan. Their mild flavors are a terrific foil for a wide range of piquant ingredients. Come grill, saut³, and sear alongside Myra to make some simply splendid shrimp and scallop creations. Seared Scallops with Pineapple Ginger Sauce; Grilled Jumbo Shrimp in the Shells with Lemon and Oregano; Seared Shrimp and Scallop Cakes with Shiitakes; Pan-Seared Scallops with Fermented Black Bean Sauce; Grilled Pesto Shrimp with Israeli Couscous and Arugula Salad; Shrimp and Cannellini Bean Salad with Tarragon Vinaigrette; Grilled Scallops and Apricots with Mustard Dressing; and Golden Saffron Rice with Saut³ed Shrimp and Yellow Squash.

1 Thursday, August 7, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $100; Two People: $190