Fish and shellfish, because of their amazing health benefits and huge variety of preparation techniques, are finding their way onto more dinner tables. People are singing the praises of fish - it cooks quickly, is very versatile, delicious and nutritious. Fish is a good source of protein and rich in healthy oils. Despite growing popularity most fish is still eaten out as many cooks are hesitant to try cooking fish at home. In this hands-on class Chef Pascal will teach you a variety of cooking methods and address one of the most common problems of working with fish and shellfish - overcooking. You’ll also learn how to recognize fresh fish and the do's and don'ts when selecting and buying fresh fish. Fish/shellfish selection is decided just prior to each class to provide the freshest product, so dishes will vary depending on availability.
Bring to class: apron, dishtowel, non-stick pan, paring and chopping knife and a take home container.