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Hands-on Cooking: Summer Seafood Sides

Tuesday, July 2, 2019, 6 – 8:30 p.m.


New! Celebrate summer by incorporating warm-season herbs and vegetables into your seafood repertoire. Learn preparation techniques and three methods of fish cookery—high heat grilling, marinating, and poaching—making firecracker salmon, herb-crusted cauliflower steaks with tomato-bean relish, grouper ceviche with chile and lime, carrot slaw with walnut oil and honey, and butter poached shrimp with fresh corn grits. Alcohol will be served in this class; participants must be 21 years of age or older.

Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center

  • Tuesday, July 2nd, 2019

    This time slot is sold out, please select another date and/or timeframe.

    $89.60 Member | $112.00 Non Member