Virtual Cooking Class: Fish & Seafood!

Time:

Tuesday, Aug 18
5:00pm - 7:30pm EDT

Purchase

47 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: Summer Fish & Seafood.  Now is the time to make the risotto you've always dreamed up, with the perfect paring of Nova Scotia Scallops & a burst of tomato freshness.  AND, we are super excited to present our friend's traditional family recipe of Peruvian Ceviche, with freshly fried chips.  Menu designed for 2 generous portions 

 

Menu:

 

Local Corn Risotto with Pan-Seared Scallops

Tomato Sauce Vierge 

Crispy Corn Tortilla Chips

Traditional Peruvian Ceviche 

 

Shopping List & Equipment List: (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 EMAILED ON THE DAY OF THE CLASS

 

Produce:

 

1 large ripe tomato or 1 cup cherry tomatoes

2 cobs corn

½ small red onion

1 small red chili

2 limes

1 lemon

½ bunch cilantro

½ bunch basil

2 green onion

2 cloves garlic

½ cooking onion

 

Protein/Dairy:

 

10 oz fresh fish (mahi mahi, tuna)

10 large scallops (FAS East Coast)

½ cup grated parmesan cheese

4 tbsp. unsalted butter

 

Pantry:

 

White Corn Tortillas (we use El Popocatepetl brand), about 5

½ cup arborio rice

¼ cup white wine (plus more for drinking!)

¼ cup (approx.) olive oil

oil, as needed, approx.. 1 cup of a neutral oil such as sunflower or grapeseed or canola

salt (we use Diamond Crystal brand Kosher salt)

freshly ground black pepper

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