How to Cook Shellfish: Clams, Mussels, Shrimp + Squid
This is the perfect class for anyone who has any questions about the basics of buying, storing, and cooking shellfish to tender perfection.
- Spaghetti alla Vongole ("real" white clam sauce)
- Mussels Steamed in Coconut Green Curry Broth
- Garlic-Chile Wild Shrimp
- Korean Stir-Fried Squid with Carrots and Zucchini
Thai Food: Hot, Sour, Salty, Sweet
Learn how to balance the hot, sour, salty and sweet flavors of this vibrant cuisine.
• Thai Hot and Sour Shrimp Soup
• Crispy Fish with Tamarind-Chile-Thai Basil Sauce
• Red Coconut Curry with Chicken, Pineapple, Peppers + Snow Peas
• Steamed Sticky Rice
How to Cook Fish
We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.
- Parchment-Roasted Fish with Citrus and Herbs
- Crispy Fish with Lemon-Caper Butter
- Asian-Braised Fish with Bok Choy, Ginger, and Tomatoes
- A Pot of Perfect Rice
Knife Skills 101
Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife.
- Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave.
- And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.
