Inspired by meals of her childhood and trips to Italy, Donna will share some of her favorite seafood dishes. (And we’ll get in at least seven fishes!)
DurationInspired by meals of her childhood and trips to Italy, Donna will share some of her favorite seafood dishes. (And we’ll get in at least seven fishes!)
Fritto misto - Mixed fried seafood (calamari, smelts)
Crudo di pesce spada- fresh swordfish with capers, lemon olive oil, capers, anchovies
Fuitti Di Mare (mussels, clams, shrimp, scallops) with Saffron Risotto
Beginning as a cotton mill in 1847, Mill No. 1 was home to The Mount Vernon Company, the world’s largest producer of cotton duck in the late 19th century. Now a reused, sustainable, and energy-efficient building, Cosima incorporates elements of the mill's past with a fresh look to the future within its walls.
Join Chef Nyesha for Brunch, and learn how to make Shrimp and Grits, served with Spicy Strawberry Lemonade Mimosa.
Ever wanted to host your own Seafood Boil, but you didn't know where to begin? In this introductory class, we'll teach you everything you need to know when it comes to throwing a top shelf seafood boil for your family and friends.
Succulent learn to make succulent lobster, a classic French soup, caramelize vegetables the secret to creamy risotto and create the ultimate chocolate dessert.
Join us for an evening in the south of France. You’ll think you’re in Marseille as we prepare classic Bouillabaisse. From making a rich fish broth with saffron, tomatoes and Pernod, to learning how to choose fish and seafood, poach it just so, and serve it with croutons slathered.
This class will answer all these questions and give you plenty of hands-on practice slicing fish for crudo, poke bowls, and ceviche dishes. Come hungry for salmon miso poke bowl, spicy tuna tartar, branzino ceviche, and hamachi crudo.
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