Expanding Seafood Horizons with Chef Cynthia Nims
sáb, 25 jul
|Sun Valley Culinary Institute
Go beyond the usual seafood favorites and discover a world of new flavors. From buttery black cod and flaky rockfish to succulent lingcod and versatile squid, this demonstration class will inspire fresh additions to your seafood repertoire.
Horario y ubicación
25 jul 2026, 18:00 – 20:00
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
Acerca del evento
This demonstration class shares the seafood spotlight with some options that aren’t among the top varieties we most often see in seafood recipes. Shrimp, salmon, and cod—they get plenty of attention. Here we give some love to rich black cod (AKA sablefish), flaky rockfish, meaty lingcod (not really a cod!) and versatile squid (not just for fried calamari). It’ll be a tasty opportunity to try something a bit different and add to your seafood-cooking repertoire.
Menu:
Ginger-Soy Black Cod with Soba Noodles
Lingcod with Olives, Orange and Harissa
Pan-Seared Squid with Herbs and Capers
Crumb-Topped Rockfish with Dijon-Chive Slaw
Entradas
Expanding Seafood Horizons
Expanding Seafood Horizons with Chef Cynthia Nims
135,00 US$
+10,80 US$ Tax
+3,65 US$ de comisión de servicio de entradas
Total
0,00 US$