Hands-On and Demonstration,  REGISTER NOW!

Fish is actually quite easy to cook—but it can be even easier to overcook. In this class, Chef Carl Raymond will demystify shellfish and round fish, and show you how to tell when fish is at its most fresh. Most importantly, come learn how to break down whole fish into fillets; practice the versatile technique of pan roasting; and finish with a classic, foolproof French method for cooking any fillet to moist perfection. Beginners welcome!

On the Menu: Provençal Scallops in Tomato-Herb Sauce; Citrus, Shrimp, and Avocado Salad; Roasted Fish en Papillote.