Simply Salmon: Classic Techniques, Modern Flavors
Thursday, February 29 | 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, while also briefly touching upon additional methods of poaching, steaming, grilling, and stovetop smoking.
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!
Thursday, February 29 | 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, while also briefly touching upon additional methods of poaching, steaming, grilling, and stovetop smoking.
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!
Thursday, February 29 | 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, while also briefly touching upon additional methods of poaching, steaming, grilling, and stovetop smoking.
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!