Tuesday, June 9, 2020, 6 – 8:30 p.m.
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 bourbon-glazed salmon with firecracker slaw, herb-crusted cauliflower steaks with tomato-bean relish, grouper ceviche with chile and lime, 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