Come learn seafood techniques from a chef who has learned from some of Europe’s most revered seafood chefs including Rick Stein, Mitch Tonks, and Peter Rossiglioni.
Chef Hayes
About Us
From how to cook savoury mussels and shucking oysters, our instructor will also show you three ways to enjoy three different white fish
We will prepare a variety seafood such as round fish, shellfish and mollusks into a multi-course dinner
Executive Sous Chef Rajan Mehra of Caesar’s Windsor presents an enticing alternative to conventional main-course cooking. On the menu: Seven Mushroom Chowder with Navy and Black Beans; Goan Shrimp (sautéed shrimp with coconut milk served with naan crostini); Grilled Chicken Breast with Oka Chees...
Learn to: Shuck oyster like a pro Make Pelican’s baked oysters Make a delicious clam pasta Prepare mussels in cream sauce, and Sear the perfect scallop with pan juices!
We'll start the day with a Partridge Berry Tea and get started prepping and cooking. Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition.
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