Pack up the tackle box and cast a line into our school of cool fish!
Join Chef Brandon Winn (Room 39, Webster House) as he details the art of cooking a perfect fish, beginning the class with butchering a whole salmon. Then he’ll teach how to purchase fish, including what to look for, where to buy, and how to ask for exactly what you want. It’s a catch!
— Citrus Ceviche with peppers & avocado
— Bass en Papiote (baked bass using parchment paper, spices, & wine/citrus)
— Pan-Seared Salmon with a one-pan sauce, perfect for enjoying fish in the spring
Every hands-on class includes one complimentary glass of wine or beer, and the opportunity to purchase other drinks from our full bar throughout the class. Kearney Culinary Academy’s full bar will open 30 minutes prior to the start of the class, so come early and enjoy a beverage before we begin.
Registration for this class will close 72 hours prior to the event date.
Kearney Culinary Academy adheres to a strict minimum class capacity rule. Classes with less than 8 participants will be cancelled or rescheduled for a later date. Participants will be notified at least 72 hours in advance and offered a refund or credit for an alternative class.