18 Reasons: Fish Butchery and Cookery

Price:
$195.00
Member Price:
$185.00

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

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) plus sanitary fish handling practices. This is the perfect class for the adventurous, fish-loving amateur cook.

MENU

Crispy Trout Belly Salad with Roasted Peppers, Arugula, Feta and Mint

Trout Collars with Harissa Honey Glaze

Pan-Seared Trout Fillet with Caper and Preserved Lemon Aioli

Poached Trout with Leek and Bay Leaf Fumet

Creamy Polenta with Caramelized Shallots and Fennel Seed

Note: Menu may change based on seasonal availability

This menu contains the following common allergens: Fish, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!