TOP 10 SEAFOOD COOKING CLASSES IN CANADA - PAGE 5

Join Shucker Paddy to learn the history and basics of Oysters

Come learn seafood techniques from a chef who has learned from some of Europe’s most revered seafood chefs including Rick Stein, Mitch Tonks, and Peter Rossiglioni.

You are a fish and tartar lover, but you never dare to cook it? That era is now over! In tartare, fillet, or soup, you will learn during this course all the techniques to cook delicious fish recipes.

Delight your guests with this menu of Jessica's favourites; Citrus Marinated Olives, Roasted Garlic & Rosemary Shortbread, Retro Cheese Balls-3 Ways, Oysters Rockefeller, Chicken Liver Mousse with Apple Shallot Chutney and Mini Cranberry Mincemeat Tarts.

We will prepare a variety seafood such as round fish, shellfish and mollusks into a multi-course dinner

Preparing seafood can make even the most solid of cooks feel a little nervous so come join VFC’s Executive Chef Matt Blais and guest Chef Quang Dang to learn some quick and clever, yet simple tricks to help you elevate your seafood game from shucking oysters to cooking your fish perfectly.

This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches.