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