Simply Salmon: Classic Techniques, Modern Flavors
Wednesday, May 14 | | 6:30 – 9:00 PM
Demonstration Class, Taught by Laura DePalma Isabella
Let’s elevate our seafood repertoires by diving deep into the world of salmon. We'll explore the foundations of cooking this versatile fish, covering a variety of techniques like sear-roasting, cold-start cooking, broiling, and baking. We’ll also discuss the differences between wild-caught and farm-raised salmon, selecting the perfect cut, and the importance of brining. Together we will learn about and enjoy dishes including Crispy-Skinned Salmon with Smoky Red Pepper Aioli, a Nobu-inspired Miso-Marinated Broiled Salmon, golden and flaky Phyllo-Wrapped Baked Salmon Parcels with Citrus Beurre Blanc and an impressive Roast Side of Salmon for a Crowd with Arugula Pesto. Guests are welcome to bring their own beverages, including wine and beer. Come curious, come hungry!
Wednesday, May 14 | | 6:30 – 9:00 PM
Demonstration Class, Taught by Laura DePalma Isabella
Let’s elevate our seafood repertoires by diving deep into the world of salmon. We'll explore the foundations of cooking this versatile fish, covering a variety of techniques like sear-roasting, cold-start cooking, broiling, and baking. We’ll also discuss the differences between wild-caught and farm-raised salmon, selecting the perfect cut, and the importance of brining. Together we will learn about and enjoy dishes including Crispy-Skinned Salmon with Smoky Red Pepper Aioli, a Nobu-inspired Miso-Marinated Broiled Salmon, golden and flaky Phyllo-Wrapped Baked Salmon Parcels with Citrus Beurre Blanc and an impressive Roast Side of Salmon for a Crowd with Arugula Pesto. Guests are welcome to bring their own beverages, including wine and beer. Come curious, come hungry!
Wednesday, May 14 | | 6:30 – 9:00 PM
Demonstration Class, Taught by Laura DePalma Isabella
Let’s elevate our seafood repertoires by diving deep into the world of salmon. We'll explore the foundations of cooking this versatile fish, covering a variety of techniques like sear-roasting, cold-start cooking, broiling, and baking. We’ll also discuss the differences between wild-caught and farm-raised salmon, selecting the perfect cut, and the importance of brining. Together we will learn about and enjoy dishes including Crispy-Skinned Salmon with Smoky Red Pepper Aioli, a Nobu-inspired Miso-Marinated Broiled Salmon, golden and flaky Phyllo-Wrapped Baked Salmon Parcels with Citrus Beurre Blanc and an impressive Roast Side of Salmon for a Crowd with Arugula Pesto. Guests are welcome to bring their own beverages, including wine and beer. Come curious, come hungry!