Seafood Basics ~ Cooking Class
In this hands-on class we will discuss and explore the following:
a. Selection of local seafood Maine scallops, clams, mussels, fish, crab, shrimp, and lobster
b. Cleaning of seafood and preparing for cooking via pan-fry, baking, broiling, skewers/grilling, steaming, boiling, broiling
c. Sauces for seafood appetizers glazes and dipping sauces
d. Appetizers as starters or as entrees/side dishes skewers, wraps, cups, salads, dips, and more!
Instructor: Dr. Jane Liedtke has learned to… Show more
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