18 Reasons: Fish Butchery and South East Asian Cookery

Price:
$235.00
Member Price:
$225.00

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.

Chefs Gracie Schatz and Linda Esposito absolutely love to collaborate with each other and have been joining forces to teach classes that share their diverse skill sets and techniques with students. In this much anticipated class, they will work together to teach students to butcher and prepare whole fish! Chef Gracie will lead students through the process of butchering the whole fish – some fish will be prepared to be roasted whole and some will be broken down into parts, with no scrap or bone left unused. When the butchery is complete, Chef Linda will take the reins and lead students through six different Malaysian fish cooking techniques.

If you love fish and are looking to understand it and expand your repertoire of delectable fish recipes, you will love this class. If you’re hoping to level up your butchery skills and feel more confident purchasing and working with whole fish, you’ll love this class. If you’re excited for a deep dive into Malaysian cuisine and ready to travel with your tastebuds, you’ll love this class. Honestly, we just think you’re gonna love this class.

MENU:

Ikan Bakar Sumbat Sambal – Sambal Belachan Stuffed Whole Roasted Fish

Ikan Kukus Sambal Assam – Fish Steamed with Tamarind Sambal

Solok Lada – Fish Paste Stuffed Jalapenos

Hinava – Raw Fish with Birds Eye Chili and Lime

Fish Broth with Tomatoes and Mustard

Stir Fried Asian Greens

Linda’s Perfect Rice

This menu contains the following common allergens: Fish, Shellfish. 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!