I love experimenting with different cooking techniques and flavorful accompaniments for seafood. In this class, I will prepare some of my go-to recipes that are perfect for a quick weekday dinner - but also nice enough for backyard entertaining this summer. I will share my tips for what can be prepared ahead of time to make serving these dishes a breeze. We'll enjoy small plates of each entree, and end our night with a surprise seasonal dessert.
Blackened Salmon - Summer Succotash, Toasted Bread Crumbs, Caramelized Shallot Butter
Sesame Crusted Ahi Tuna - Citrus Cabbage Slaw, Avocado Wasabi Cream, Orange-Soy Glaze
Tiger Shrimp Chimichurri - Corn and Sharp Cheddar Fritters, Charred Jalapeno Remoulade, Cilantro Vinaigrette
Chef’s Table - Pull up a seat at our kitchen island for an intimate, front-row look allowing you to watch the Chef’s techniques up close. You’ll relax and savor every course as they are prepared right before your eyes.
Instructor: Chef Heather Escobar
I love experimenting with different cooking techniques and flavorful accompaniments for seafood. In this class, I will prepare some of my go-to recipes that are perfect for a quick weekday dinner - but also nice enough for backyard entertaining this summer. I will share my tips for what can be prepared ahead of time to make serving these dishes a breeze. We'll enjoy small plates of each entree, and end our night with a surprise seasonal dessert.
Blackened Salmon - Summer Succotash, Toasted Bread Crumbs, Caramelized Shallot Butter
Sesame Crusted Ahi Tuna - Citrus Cabbage Slaw, Avocado Wasabi Cream, Orange-Soy Glaze
Tiger Shrimp Chimichurri - Corn and Sharp Cheddar Fritters, Charred Jalapeno Remoulade, Cilantro Vinaigrette
Chef’s Table - Pull up a seat at our kitchen island for an intimate, front-row look allowing you to watch the Chef’s techniques up close. You’ll relax and savor every course as they are prepared right before your eyes.
Instructor: Chef Heather Escobar
