Sunday, August 27
9:30 am - 4:00 pm
Purchasing sustainable seafood is the best approach to starting a great meal from the sea. Gather with us to take your seafood knowledge from basic to brilliant with our natural foods chef. In this full day workshop, you will learn how and where to purchase fish and shellfish, as well as learn how to break down, filet, fabricate, and more. Take your fresh catch from a whole fish to perfectly fileted portions. As the day proceeds, you’ll learn the techniques of different cooking styles including: poaching, roasting, searing, and cooking En Papillote, which is foundational to creating these mouth-watering recipes.
Caper and Black Olive Stuffed Squid
Flash Fried Calamari with Warm Marinara
Scallop, Jalapeño, and Avocado Ceviche
Smoky Grilled Shrimp Skewers with Tomatillo Salsa
Saffron Scented Cast Iron Boullabaisse
Garlic Butter Infused Local Mussels with Crusty Baguette
Brown Butter Seared Local Catch with Slivered Almonds
Smoky Chili Crusted Tuna with Ginger Cilantro Dip
Tomato, Spinach, and Pine Nut Over-Stuffed Flounder
Summer Vegetable Steamed Fish En Papillote
Crispy Fish Fritters with Cilantro Chili Aioli
Olivia Roszkowski, a 2010 graduate of the Natural Gourmet Institute’s Chef Training Program, also holds a Bachelors Degree from Columbia University in Neuroscience and Behavior. As a pre-medical student and certified EMT, she completed internships at Bellevue, Columbia Presbyterian, and Hospital for Special Surgery. Olivia has cooked at well-known New York restaurants including Jean-Georges Vongerichten’s (The) Mercer Kitchen, David Chang’s Momofuku Ssam Bar, and Danny Meyer’s Union Square Events. Olivia is currently a full time CTP instructor. Follow her latest culinary happenings at oliviathechef.com.
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