Cooking fish frightens the most capable home cook. Chef David’s techinque of cooking “en papillote” guarantees a moist and flavorful meal every time. How does dinner on the table in 10 minutes sound?
During class, David will demonstrate filleting a whole local fish which will become an even faster fresh ceviche. Nothing will go to waste as we use the bones to simmer a flavorful fish fumet. Healthy, easy, fast, and delicious. What’s not to like? Recipes will be handed out after class.
Melier will also be present providing delicious artisanal wines from some of the best wine producers in the world!