Fish Foundations I
Stop being intimidated by fish and shellfish and learn the secret -- you can best prepare anything from the sea in your own home.  This class covers the techniques and provides your introduction to preparing fish and shellfish.  On the menu will be:

※ Fish Stock and Poaching Liquids ※ Fish and Sustainability ※ Curried Steamed Mussels ※ Red Snapper in Dashi Soup ※ Crab Cakes with Rouille

Fish Foundations II
Take your knowledge to the next phase and learn all about filleting fish, sauteing fish and cooking in parchment paper.  This is where your confidence and understanding will build and will set the stage for creativity when you get back home.  We'll make:

※ Scallop Seviche ※ Dover Sole Siena Style ※ Sea Bass or Black Bass en Papillote ※ Red Snapper with Coconut Milk and Asian Veggies ※ Cornmeal Trout with Spicy Corn Salsa

Fish Foundations III
Take your knowledge all the way home to master some of the tastiest and most sophisticated techniques.  After this, you'll fee confident to try anything and be able to see a fish or shellfish recipe and improvise to make it your own style.  Dishes will include:

※ Roasted Whole Sea Bass with "Salsa Verde" or tomato coulis ※ Broiled Salmon with Mustard-Herb Butter ※ Grilled Swordfish on Rosemary Skewers ※ Pan-Roasted Arctic Char with Orange Cognac Sauce