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18 Reasons: Fish Butchery and Cookery

March 29 @ 4:00 pm - 8:00 pm
A woman wearing an apron fillets a fish on a table in a cooking class setting, with people and shelves in the background. Text details a fish butchery class led by Gracie Schatz on March 29.

Breaking down and cooking a whole fish is sure to level-up your kitchen skills. Join Chef Gracie Schatz to strengthen your seafood knowledge! Students will become confident and adept at butchering a fish and utilizing every single part to create a delicious menu. Students will learn three fish cooking techniques (poaching, searing, and roasting) as well as sanitary fish purchasing and handling practices. This is the perfect class for the adventurous, fish-loving amateur cook.

MENU

Trout Tartare on Crispy Trout Skin Crackers

Smoked Trout Belly Salad with Beets, Radishes, Dill and Buttermilk Ranch

Pan-Seared Trout Fillet with Caper Parsley Salsa Verde

Filo Wrapped Trout with Feta, Caramelized Onions and Pesto

Trout Broth with Orzo, Lemon and Herbs

Menu may change based on seasonal availability.

Details

  • Date: March 29
  • Time:
    4:00 pm - 8:00 pm

Venue

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