February 18, 2008; 6:30pm – 9:30pm
THIS CLASS HAS BEEN POSTPONED TO MONDAY, MARCH 31ST DUE TO OUR INADVERTENT SCHEDULING ON A HOLIDAY
PLEASE REGISTER AT THAT CALENDAR ENTRY
• CleanFish sustainable seafood – have your fish and feel good about it!
• Salmon demystified & shrimp worth eating!
Difficult waters to navigate! You know of the proven health benefits of fresh, good quality seafood but at the same time you are bombarded with the fact that our oceans are in peril! What to do?
CleanFish is a sustainable seafood sourcing company, vetting out suppliers all over the world and bringing them to the market place. In the case of our farmed seafood, we have been to every site and have seen the complete supply chain from what they eat, to water quality, environmental impact and quality. For our wild seafood, we have been on the boats and know the fishermen. We are proud to bring fish you can trust to the marketplace.
Recipes and techniques:
Salmon handling- from retail to your fridge!
Loch Duart salmon tartar
Pan roasted salmon on warm lentil salad
CleanFish- shrimp you can trust
Laughing bird shrimp cakes with Meyer lemon vinaigrette
Roasted Fisherman’s Daughter Wild Sonora Coast Shrimp with avocado and almond
Barramundi
Pan roasted with seasonal vegetables, chive beurre blanc
Our guest chef and piscatorial expert for the evening is Polly Legendre, first American to graduate from the Ecole Supérieure de Cuisine Française, and one of the first women to ever work in some of the world famous restaurants in Paris. Polly has also been an instructor at the California Culinary Academy, before joining the Cleanfish team