Tuesday, February 5, 2013 | 6:00pm - 9:00pm
Price: $80.00 per person, plus tax
FISH is one of the world's best food sources. A great source of protein, vitamins, and minerals. FISH are low in fat, calories, sodium, cholesterol, and carbs.
This is a technique based class where we will explore a variety of basic yet unique ways to prepare FISH.
Learn how to select/determine the freshness of FISH, how to store FISH, how to prepre FISH for cooking, the different cooking processes/techniques, acceptable recipe adaptions or substitutes, and how to avoid that "fish smell" in our kitchens.
In this class you will learn how to cook the following menu which will cover the foundations of fish cookery:
Pan Seared Sea Scallops in Herbed Butter Sauce
Roasted Halibut and Vegetables en Papillote
Grilled Salmon with Pesto and Balsamic Reduction
Once you take this basic technique class, you will be able fearlessly grill, steam, sear or sauté FISH.
To redeem a GIFT CARD you must call the store (303-220-9769) to register.
This event has already concluded.
Cancellation Policy: Please Read
NOTE: No refunds, transfers, gift cards or credits will be issued for cancellations within seven calendar days of the class date. We cannot provide refunds, transfers, or makeup sessions for classes missed because of illness, job loss, personal emergencies or events beyond our control.
When you register for a class, you reserve a slot that determines how much food we buy, how many work stations we set up and the total number of students, which determines whether the class will be held.
If Kitchen Table cancels a class due to low enrollment, all payments and deposits will be refunded in full.
To cancel, you must notify us by phone at least seven (7) calendar days before the date of the class. You can send another person in your place or transfer to another class of your choice, based upon availability. Or we will issue a KTCS gift card redeemable for another class. This option is available only if you cancel more than seven days before the scheduled class date.