# 73 Fish without Fuss, for 1 or 2 People (NEW CLASS)
hands-on

In cooking, as in most other things, small can be beautiful! Take this multi-ethnic quintet of fish dishes, for example – a whole work-week’s worth of dinners. Tonight you’ll prepare them using many cooking techniques and authentic ingredients as diverse as Chinese fermented black beans, Southern corn grits, and Indian tandoori spices. Each is a meal in itself and cooks up in less than an hour; no fuss, no bother. Enjoy them solo or with your favorite dinner companion. Szechwan Peppercorn-Rubbed Black Cod with Fermented Black Bean Sauce and Gingery Sweet Potatoes with Leeks (Chinese); Crispy Salmon in Dashi with Soba Noodles and Bok Choy (Japanese); Sea Bass with Tandoori Rub over Cauliflower-Potato Purée (Indian); Quick Barley Risotto with Halibut, Golden Beets and Black Radishes with Blood Orange Salsa (Italian); and Sautéed Coconut-Crusted Shrimp with Corn Grits and Watercress (American South). (Besides fish, wine will be used in one recipe and ghee is optional in another. Wine will be served.)

Tuesday, February 9, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115

# 76 Wonderful Ways with Wild Salmon (NEW CLASS)
partial participation

Are you looking for a seafood choice that’s extremely healthy and exceptionally delicious? Then think pink! Delicate or hearty, the incredible salmon abounds in Omega-3 fatty acids and is excellent slow-roasted, grilled, steamed, cured, and pan-seared. You’ll watch Richard prepare gravlax and then learn how to fillet a whole salmon before helping him create this array of superb springtime salmon dishes. You will learn about wild versus farm-raised varieties. Gravlax; Salmon à la Nage with Fresh Peas and Asparagus; Slow-Cooked Salmon with Leeks and Red Wine Butter atop Mashed Potatoes; Grilled Salmon with Baby Artichokes and Sunchokes; Pan-Roasted Salmon wrapped in Rice Paper with Stir-Fried Vegetables; and Crispy Salmon Cakes with Cucumber-Yogurt Sauce. (In addition to fish, some organic dairy will be used and wine will be served.

Thursday, June 10, 6:30 – 10:00 p.m.
Instructor: Richard LaMarita
Fee: $115

# 77 Fresh Fish Made Fabulous
demonstration

Do you need a little bit of inspiration to turn out fabulous fish dishes? Let Myra show you classic cooking techniques to get the job done. Using five different fish, she’ll demonstrate how to sauté, sear, bake, grill, and prepare fishcakes. All of her recipes are easy to assemble and perfect for warm weather cooking. Baked Sole with Wild Mushrooms and Cherry Tomatoes; Pan-Seared Halibut with Tomato Vinaigrette; Crispy Sea Bass with Braised Bok Choy and Soba Noodles; Braised Grouper in Green Curry Sauce; Cumin Cornmeal-Crusted Sautéed Tilapia with Avocado Sauce; and Creole Salmon Cakes with Olive Muffaletta Topping. (Wine will be served.)

Tuesday, August 24, 6:30 – 10:00 p.m.
Instructor:Myra Kornfeld
Fee: $115