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.
Have you wanted to partake in the famed, seafood-laden Italian-American tradition that is the "Feast of the Seven Fishes" but been leery about the time and effort (and not to mention smells) that it may create at home?
A Sustainable Seafood Class, led by Miel Restaurant & Bar’s executive chef, Jason Lalacona, aims to share practical information for those who want to learn how to enjoy seafood responsibly.
Discover how to get the most flavor and best texture from the lobster that you cook at home. Working with our team of experts, you'll create a feast of dishes featuring this lean, low calorie - and highly prized - crustacean.
Join us for a delicious spread of decadent seafood dishes! Our hands-on classes are designed to create a delicious family style meal focused around fresh ingredients and scratch made cooking.
Seafood Cooking class is offered by De Gustibus Cooking School. De Gustibus Cooking School by Miele has become one of the nation’s most reputable culinary institutions, beloved by many for bringing over 1,400 of the world’s most lauded food and wine experts for over 40 years.
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