This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen Executive Chef Traci Calderon.
DurationGather in the Atrium Kitchen at Pike Place Market to explore and taste fresh, local ingredients like shellfish, mingling with sides of king salmon, Alaskan Halibut, scallops and crab.
This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen Executive Chef Traci Calderon. Lunch, cooking techniques and recipes included. 2 hours.
Located in the heart of Pike Place Market, the Atrium Kitchen is a state-of-the-art commercial kitchen. Designed to be a community resource, the kitchen is available for rent by community groups, individuals, chefs and Market vendors.
The Atrium Kitchen is also a food-business incubator, and we welcome blossoming chefs who are seeking to test out their concepts with Pop-Ups and cooking classes.
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!)
Just because we’re landlocked doesn’t mean we can’t enjoy the taste of the sea! Most of us avoid making seafood because we don’t love the smell of it after dinner is over, or some of them can be just so darn hard to get perfect.
In this class, you'll learn to prepare several essentially Southern dishes served with a side of history, cooking techniques and authentic regional recipes that you can easily re-create at home. These tried and true Southern favorites are a necessary addition to your culinary repertoire!
Enjoy a mouthwatering assortment of fruits of the sea. Grab your "other" and join us in the kitchen to prepare six couse feast of seafood delights.
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.
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