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Demonstration, Hands-On

Sustainable Protein from Start to Finish: Working with Fish and Poultry

Thursday, April 27

6:30 pm - 9:30 pm

Tickets

7 out of 14 available
Sustainable Protein from Start to Finish: Working with Fish and Poultry (4/27/17) 6:30-9:30pm$130.00

You’ve mastered your basic cuts, so what’s next? Every chef knows that the better your knife skills, the easier it is to prepare a meal. Learn basic protein fabrication from our professional chef. In this class you will learn how to break down small poultry and fin fish, while preparing a simple meal to enjoy at the end of class.

FAQ

Dishes We'll Cover

Pan – Seared Mackerel on Sauteed Greens with Tomato Olive Salsa

Flounder Roulades

Pan – Seared Chicken Breast Masala with Mushrooms

Chicken Cacciatore

About the Instructor

Richard LaMarita is a graduate of the Institute of Culinary Education and has been a Chef Instructor since 1986. He has worked in many popular restaurants in NYC, including Tabla. He has been practicing and studying Ayurveda for 30 years. He holds a Master's Degree from Maharishi Vedic University and has worked with accomplished Ayurvedic masters such as Maharishi Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on Ayurveda, Diet and Nutrition, Cooking, Yoga, and Meditation throughout the US, in Europe, and in Asia. Presently, he works as a private chef, and is a Chef Instructor at NGI.

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