Expanding Seafood Horizons with Chef Cynthia Nims
Sat, Jul 25
|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.
Time & Location
Jul 25, 2026, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
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
Tickets
Expanding Seafood Horizons
Expanding Seafood Horizons with Chef Cynthia Nims
$135.00
+$10.80 Tax
+$3.65 ticket service fee
Total
$0.00