DESCRIPTION
SENSATIONAL SUMMER SEAFOOD – Cook & Dine Experience
A wonderful immersive class involving both demonstration and hands-on cooking, followed then by the most enjoyable 3-course menu served with a glass of wine,
Hands-on and demonstration
The structure of this well-rounded culinary program balances two fundamental approaches to learning in the kitchen: open forum cookery demonstration, and all-inclusive hands-on cooking,
ITINERARY
Everyone is encouraged to arrive 15 minutes prior to the class start time. After we sign you in, we’ll help you settle in with nibbles and welcome drinks before we get started. This is a great way to get to know each other.
Your tutor will then lead you to the tuition area and introduce you to the class plan, and we all get busy cooking up a 3-course menu dinner, before sitting down at the dining table eager to eat the fruit of our labor. In great company, we raise our glasses to our culinary accomplishment! … and raise any remaining questions you may have too.
FULL CLASS DETAILS
Get ready to enjoy a menu that features an impressive range of versatile seafood dishes that we think you’ll have on regular rotation from now on!
They deliver beautiful summer flavours in a small amount of time. You will love moping up the tasty pan juices with freshly toasted bread. In fact, It would be rude not to!
SAMPLE MENU
SCALLOPS CEVICHE: a Peruvian dish consisting of raw seafood marinated in lime juice, red onion, chili, and coriander.
NIÇOISE SALAD. A
colourful and refreshing salad originated in the French Riviera town of Nice.
Traditionally composed of Cos lettuce, green beans, eggs, olives, tomatoes, and
anchovies.
Cook MUSSELS IN A WHITE WINE, GARLIC & LEMON BUTTERY CREAM SAUCE: a classic and easy dish that showcases the freshness and sweetness of mussels. Served with freshly oven-toasted garlic and herb sourdough croutons,
FRAISIER in Verrine. Layers of Roasted fresh strawberries coulis whipped vanilla mascarpone cream, and Ladyfinger biscuits.
