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!)
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!)
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.
This is the perfect class for anyone who has any questions about the basics of buying, storing, and cooking shellfish to tender perfection.
The Chefs at Cook Street are here to help you level up in seafood! You’ve mastered the art of the basics in our Seafood 101 class and now it’s time to increase your skill set. We’ll discuss oysters including selection and purchasing, shucking and the accouterments.
In this class we will take you to the undersea world and you will be able to learn how to choose your fish, preparation and best cooking techniques. You will take your butchery and cooking skills to the next level.
Join Chef Nyesha for Brunch, and learn how to make Shrimp and Grits, served with Spicy Strawberry Lemonade Mimosa.
By learning a few simple techniques, you will soon be cooking delicious fish and seafood consistently – no matter what the catch of the day maybe!
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