Seafood 101

What's your fear of fish? Can't find affordable options? Don’t have confidence to cook seafood dishes? Hate that "fishy" smell? Our Chefs will help you conquer your fears with professional techniques and recipes that reap the health benefits and international flavors of seafood, flown fresh daily to Chicago from the oceans and seas of the world.

Menu: 

• Whole Roasted Rainbow Trout with Lemon, Fresh Herbs and Roasted Potatoes
• Miso-Ginger Poached Halibut with Leeks, Spinach and Soba Noodles
• Whole Grilled Lobster Niçoise Salad with Hard Boiled Eggs, Green Beans and Dijon Vinaigrette 
  

Skills Covered in class:

• Selecting fish and shellfish
• Balancing flavors
• Roasting whole fish
• Poaching fish
• Working with Asian ingredients
• Preparing vinaigrette
• Balancing flavors
• Determining fish and shellfish doneness
• Selecting and roasting potatoes
• Butchering live lobster
• Grilling shellfish

Interested in learning how to fillet whole fish? Join us for our week-long Culinary Boot Camp.