If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Neil Duncanson will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, sear, grill, poach, glaze, and fry your fresh catch as you make crispy skin salmon with spring peas, asparagus, and a preserved lemon tahini sauce; oil-poached salmon toasts with whipped garlic schmear, charred pea vines, and lemon; chili-glazed grilled salmon collar; and cioppino stew with mussels, baby potatoes, and, spring onions.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!