CLASS TYPE / FORMAT / COST - Cooking Techniques / Hands-On / $150

INSTRUCTOR(S) - Apron's Staff

DATE & TIME - Nov 9, 16, 23 / 6:00 p.m.

DESCRIPTION - Learn what you need to know about seafood, including selection and preparation of fish and shellfish. This is an advanced-level class designed for those who have a significant comfort level sautéing, slicing, and dicing.

MENU -

(Week 1: Bisques, Chowders, and Gumbos) Crab and Lobster Bisque; Shrimp and Andouille Gumbo; New England Clam Chowder; Classic Bouillabaisse.

(Week 2: Grilling, Broiling, and Steaming) Jerk-Grilled Grouper with Mango Salsa; Ancho-Lime Fish Tacos; Split Grilled Lobster Tails with Herb Shallot Butter; Thai-Steamed Mussels; Broiled Snapper Provencal.

(Week 3: Sauteeing, Pan-Frying, and Deep-Frying) Seared Scallop and Arugula Salad with Warm Pancetta Vinaigrette; Sofrito Crab Cakes with Cumin Aioli; Coconut Fried Shrimp with Apricot Dipping Sauce; Sesame-Encrusted Tuna with Asian Noodles