Virtual Cooking Class: East Coast Seafood Celebration

Time:

Wednesday, Jul 08
5:00pm - 8:00pm EDT

Purchase

22 remaining

 

Cook with us!  Enjoy all of the benefits of coming to a cooking class—a hands-on class taught by two Red Seal Chefs—but in the comfort of your own home!  While cooking with us we’ll go through every recipe, step-by-step, answering all of your key questions: the WHY’s, HOW’S and HOW MUCH and HOW LONG questions. 

 

Today’s Theme: East Coast Seafood Celebration!  Truly for the SEAFOOD LOVER, these recipes are quick to prepare, use simple, summer-inspired ingredients and the best seafood cooking techniques for the best results.  We've teamed up with T & J Seafood's in Kitchener to bring you the best Canadian East-Coast Recipes you can make in the comfort of your own home.  The menu below is designed for 4 people.  

 

Menu:

 

Butter-Poached Lobster Rolls!

White Wine & Cream Steamed Mussels

Pan-Seared Scallops with Summer Vegetable Salad 

 

Shopping List & Equipment List: (UNDERLINED/BOLD/HIGHLIGHTED  items will be in the Ingredient Pick-Up Pack.  Pick-up 2pm at Culinary Studio on same day of class—arrive at Studio between 2:00-2:15 and pop your trunk)

ZOOM CODE, PICK-UP REMINDER & ORDER OF OPERATIONS EMAILED ON THE DAY OF THE CLASS

 

Produce:

 

2 ribs celery

4 medium potatoes

1 red pepper

3 green onions

2 ears or 1-cup corn kernels

1 shallot

1 large clove of garlic

1 tomato

½ bunch parsley

1 lemon

small bunch of chives 

 

Protein/Dairy:

 

1 egg

2 large lobster tails

12 large dry (frozen-at-sea) Scallops (10/20 size)

approx.. ½ cup unsalted butter

3 lbs mussels

 

Pantry:

 

1 tbsp. Dijon mustard

2 tsp. white vinegar

1/2 tsp. creole seasoning (optional)

1 tbsp. capers

kosher salt, as needed

freshly ground black pepper, as needed

approx.. 1 cup neutral oil (such as sunflower, canola, vegetable)

1 glass white wine (for mussels)

4 hot dog buns, such as ‘top slice’ type or other soft rolls

baguette (to serve with mussels) 

 

 

 

 

 

 

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