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18 Reasons: Fish Butchery and Cookery

August 16 @ 4:00 pm - 8:00 pm
A woman fillets a fish at a table in a cooking class. Text details a Fish Butchery and Cookery event on Sunday, August 16, from 4–8 PM, led by instructor Gracie Schatz.

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 Cucumber, Jimmy Nardello Peppers, Radishes, Dill and Buttermilk Ranch

Pan-Seared Trout Fillet with Caper Parsley Salsa Verde

Filo Wrapped Trout with Feta, Caramelized Onions and Pesto

Poached Trout Filet in Trout Broth with Orzo, Cherry Tomatoes, Lemon and Herbs

Menu may change based on seasonal availability.

Details

  • Date: August 16
  • Time:
    4:00 pm - 8:00 pm

Venue

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