#370 TUE. MAY 13, 2014 HOW TO COOK FISH PERFECTLY 6-9PM BYOB

HOW TO COOK FISH PERFECTLY
HUGH CARPENTER

Demonstration
Tuesday, May 13, 2014
6:00 p.m.-9:00 p.m.
$59.00 per person #370

BYOB
Here are great fish recipes for summer
cooking. Fish is low in fat, matches well
with a wide range of sauces, marinades,
and seasonings, is easy to prepare, and
cooks extremely quickly. This class will tell
you everything you need to know about
marinating fish, how to judge the freshness
of fish, how to determine what cooking
technique will work the best for each type
of f sh, and how to tell when fi sh has been
perfectly cooked. The recipes are based on
Hugh’s Fast Fish Cookbook.

•  Roast Salmon w/ Roasted Pepper Sauce
•  BBQ Sea Bass w/ Mustard-Garlic- Rosemary Marinade
•  Grilled Swordfish w/ Roasted Tomato Creole Sauce
•  Pan Fried Flounder w/ Shiitake Mushroom Sauce
•  Steamed Halibut w/ Tangerine Pine Nut Sauce

Hugh Carpenter—“Cooking Teacher of the
Year”—from the International Association of
Culinary Professionals (IACP), 2010. Hugh
is a popular Napa Valley chef, cooking
teacher, and writer. During the last 36
years, over 100,000 people have attended
his classes at cooking schools throughout
North America. In addition, he has run his
own cooking school, Camp Napa Culinary,
in Napa Valley for 22 years, and for 10
years in the Mexican colonial town of San
Miguel de Allende. He is the author of 15
cookbooks. Mexican Flavors will be
published in August 2014.]