Seafood cooking classes with Chef Cimarusti in March to get your culinary skills on track - Photo credit: Pornchai Mittongtare
Next month, lauded seafood authority, Chef-Owner Michael Cimarusti (Providence, Connie and Ted’s) and Cape Seafood’s Culinary Director Brandon Gray will host two intimate cooking classes at Cape Seafood and Provisions, the sustainably-driven fish market on Fairfax Ave., celebrating its one year anniversary in March 2017.
On Thursday, March 2 and Thursday, March 30 from 7 – 9pm, seafood enthusiasts of all skill levels can learn the essentials of fish cookery from L.A.’s master seafood chefs. The classes are kept small and intimate, with a maximum of 10 guests, and cost $100 per person (including the lesson folowed by an intimate dinner tasting with Michael and Brandon).To reserve a spot in the classes, guests can call the shop at (323) 556-2525.
This past fall, the team hosted their first-ever seafood cooking class at Cape, spotlighting basic fish butchery, expert tips for selecting the freshest fish, demonstrations for cooking fish (with or without skin), and recipes to try at home, alongside an intimate three-course dinner, enjoying fresh seafood dishes that were expertly prepared before them by Cimarusti himself. Cape Seafood aims to make cooking with fish more approachable, while simultanously incorporating insights about how to shop and look for sustainable seafood.
If you are local, you know these classes by Chef Cimarusti will be a fantastic experience! Let me know in the comments below if you attend/about your experience.
On Thursday, March 2 and Thursday, March 30 from 7 – 9pm, seafood enthusiasts of all skill levels can learn the essentials of fish cookery from L.A.’s master seafood chefs. The classes are kept small and intimate, with a maximum of 10 guests, and cost $100 per person (including the lesson folowed by an intimate dinner tasting with Michael and Brandon).To reserve a spot in the classes, guests can call the shop at (323) 556-2525.
This past fall, the team hosted their first-ever seafood cooking class at Cape, spotlighting basic fish butchery, expert tips for selecting the freshest fish, demonstrations for cooking fish (with or without skin), and recipes to try at home, alongside an intimate three-course dinner, enjoying fresh seafood dishes that were expertly prepared before them by Cimarusti himself. Cape Seafood aims to make cooking with fish more approachable, while simultanously incorporating insights about how to shop and look for sustainable seafood.
If you are local, you know these classes by Chef Cimarusti will be a fantastic experience! Let me know in the comments below if you attend/about your experience.
*Assistance for copy and images provided by Wagstaff Worldwide*
RSS Feed
