Cooking Class: Island Shellfish � Asian Flavours

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Saturday, February 28th, 2015
12:00 PM to 4:00 PM

These are hands-on class that includes cook­ing demo, recipes and tast­ing portions.

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 12 cook­books includ­ing the Deerholme Mushroom Cookbook and the Deerholme Foraging Book and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class.

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Island Shellfish – Asian Flavours – Saturday, February 28th

12 noon – 4:00 pm

1) Island Shellfish types, sources and overview

2) Recipes and Techniques

    Local oysters – types, shucking, pan-fried with wasabi and sesame
    Manilla clams with black bean sauce and Asian vegetables
    Mussels with miso and shiitake served with kelp noodles
    Baked scallops with a maple, soy and sake gratin