The Fundamentals classes emphasize technique, skills and learning to work without a recipe. As we are encouraged to eat less meat and more fish, learning the proper ways to select, prepare, and cook fish is becoming an important part of our culinary landscape. Please note the Fundamentals classes will be limited to 12 people. Seared Salmon Napoleon with Lentil Salad; Snapper Veracruz (tomato, bell pepper, olives); Chocolate Tart with Fleur de Sel
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