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.
DurationWho doesn't love pristine fish served raw? Most people don't think twice about ordering raw fish in a restaurant, but don't know where to begin when it comes to serving it at home. Where do you buy it? How do you store it? What species are safe to eat raw? How do you slice it? What do you pair it with? How do you deal with the risks of food-borne illness?
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.
Note:
the dishes vary based on the season and availability of ingredients. This class is Paleo friendly.
In 2005, Helen decided to open her own kitchen to anyone who wants to learn about food. That's how Helen's Kitchen was born. Since then, Helen has taught 1,000+ students helping many home cooks put delicious, nutritionally-dense meals on their tables.
Helen's cooking philosophy centers on finding creative ways to prepare local ingredients. She teaches cooking classes in her house in Natick with a strong focus on culinary techniques and food science. Her classes are small to give all students a chance for hands-on practice.
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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