How to Cook Fish

We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.

• Slow-Roasted Fish with Fennel, Citrus, and Herbs
• Crispy Fish with Lemon-Caper Butter
• Asian-Braised Cod with Bok Choy, Tomatoes, and Scallions
• Perfect Lemon Rice Pilaf

You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates.

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden worktable that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.