Fish Four Ways: Exploring Seafood Techniques
With so many different fish to choose from and a wide range of techniques to consider, there are countless possibilities to suit any mood or season. This class covers four such techniques, with information about ideal fish to use and ways to vary the recipes so you can easily create some new favorites for your repertoire.
Techniques Taught:
Cooking small whole fish
Pan-frying fish
Cooking fish enclosed in parchment paper
Shallow-poaching fish
Menu:
Halibut en Papillote with Carrots and Orange
Baked Whole Trout with Ginger
Herb-Tattooed Salmon
Shallow-Poached Sole with Dilled Butter Sauce
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, food tech consultant, and writer for various publications. She has contributed to Seattle magazine, Modernist Cuisine, and many others, and taught classes in diverse settings, including online for Craftsy.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: July 27, 2024
Time: 6:00PM
Price: $135
Location: Sun Valley Culinary Institute