Culinary Workshop: Fish Cookery

Winter is the best time of year for cooking fish! It’s loaded with natural immunity builders that keep colds and flu away, and so fun and easy to cook at home once you know a few culinary tricks of the trade. Technique and sourcing are the main points for this class. Join Cheesemaker and Chef Gail Hobbs-Page for a day of learning techniques and recipes for cooking seafood in your own kitchen. Special emphasis on seasonality, sourcing, technique, equipment, and proper seasoning.

Menu

Clams and Mussels Perfectly Steamed & Seasoned in Coconut Ginger Broth

Seasonal Filet, Flash Sautéed & Seasoned w/ Fresh Herb Sauce

Vietnamese Style Fish Fritters w/ Ponzu Dipping Sauce on Mizuna Greens

Crème Caramel – Not Fish, But The Perfect End to A Light Meal!

11:30 am - 4:00 pm

Saturday January 4th, 2020

$100/person

Limit 8 people (so we can fit around the farm table!)

During each Culinary Workshop, we invite a small group to the Caromont Kitchen to partake in an interactive afternoon of cooking, learning, and sharing our final product around the table. These workshops are casual and intimate, focusing on seasonal ingredients, flavor building techniques, basic knife skills, culinary culture, and good company.