Master the time-honored methods of French cuisine with chef Tiago’s expert guidance. He'll break down key techniques as he prepares Sautéed Trout à lá Meunière. See how he prepares the fish, from filleting and removing pin bones to sautéing it with flour until golden. As an elegant topping for the fish, Tiago will whip up Lemon Parsley Pan Sauce. He’ll make it a complete meal by serving the fish alongside a complementary Endive Salad with Roquefort and Walnuts — plus French wines to pair.
With seafood, dairy and gluten; no eggs.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last several years and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Thursday, April 8, 4:00 - 5:00 pmRegister for class