Seafood and Citrus Fruits with Chef Cynthia Nims
Fri, Feb 20
|Sun Valley Culinary Institute
Brighten winter cooking with Chef Cynthia Nims in this seafood-focused demonstration class pairing fresh fish with vibrant citrus flavors. From lime gremolata to orange-ginger sauces and grapefruit salads, discover bold, refreshing combinations that bring color and balance to the plate.
Time & Location
Feb 20, 2026, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
Just when we need it the most, citrus fruits bring bright color and flavor to our wintertime cooking. These vivid fruits are versatile partners for seafood of all kinds, their zest, juice, and flesh each adding distinct character in many ways. In this class, lemon, lime, orange, and grapefruit become part of sauces, toppings, and salads with bold flavor.
Menu:
Pan-Seared Salmon with Lime Gremolata
Alaska Weathervane Scallops with Orange-Ginger Sauce
Swordfish Piccata
Shrimp and Grapefruit Salad with Crisp Shallots
Tickets
Seafood and Citrus Fruits with
Seafood and Citrus Fruits with Chef Cynthia Nims
$135.00
+$10.80 Tax
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