Seafood Basics ~ Cooking Class

Seafood Basics
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 cook throughout the globe having lived in Europe and Asia in addition to the east-coast, mid-west, and west-coast of the USA. While her Ph.D. is in Industrial Management, her heart is in good cooking and she admits she's a "foodie". While living in Maine and Oregon, she helped her learn how to cook seafood, living in China for 10 years taught her more about using spices and sauces. A self-proclaimed "cooking class junkie", Jane has sought to perfect her culinary skills taking classes at: Salt Water Farm, The Garlic Press, The Eight Mice, Elliot Bay Book Company, and the OSF Center for Healthy Lifestyles.

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