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
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