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Demonstration, Hands-On

Techniques of Seafood Cookery

Sunday, August 27

9:30 am - 4:00 pm

Tickets

15 out of 15 available
Techniques of Seafood Cookery (8/27/17) 9:30am-4:00pm$350.00

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.

FAQ

Dishes We'll Cover

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

About the Instructor

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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