From Ocean to Grill - May 28, 2021

by:

COCH20210528NL18

COCH20210528NL18

Most types of seafood benefit from the quick cooking and smoky flavor of grilling. Learn to sear fish so that you achieve a crispy outside while ensuring that the fish is cooked all the way through. We will discuss buying, preparing and storage of seafood, as well as the types of fire and smoke for the best results.

Menu: Sweet-and-Sour Grilled Salmon with Glazed Pineapple and Mint; Shrimp and Vegetable Kebab with Dipping Sauce; Grilled Tuna Steaks with Cantaloupe Salsa.

We're committed to the health and safety of our students and team. We request that all attendees wear a mask and arrive a few minutes early to complete a temperature check and fill out a COVID-19 pre-screening questionnaire. Check out what to expect when joining us for a class

Chef:
Manfred Krug
Class Type:
Participation
Location:
Minneapolis
Date + Time:
Friday, May 28, 6:00 PM – 8:00 PM
$95.00
waitlist

Out of stock