Hands-On Culinary Concepts: Seafood Cookery

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.

Our Culinary Concept classes will challenge you to rethink everything you've learned in the past about cooking, and allow us to teach you the correct techniques in order to strengthen your culinary skills.

Menu:

• Snapper a la Veracruzana (Snapper Braised with Peppers, Tomatoes, Olives and Capers)
• Grilled Salmon with Chermoula (Moroccan Herb Sauce)
• Sautéed Skate Wing with Brown Butter-Caper Sauce 

Skills covered in class:

• Selecting fresh fish
• Determining fish doneness
• Braising, grilling and sautéing fish
• Balancing flavors
• Making fresh herb sauces
• Working with fresh herbs and spices
• Dredging
• Making brown butter 

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.