Shellfish can seem intimidating, but their elegant presentation and delicate flavors are surprisingly simple to prepare! Tiago will share two fabulous ways to make the most of mollusks. He’ll cover selecting and cleaning clams and mussels before cooking up Beer-Steamed Clams with Chorizo and Poblanos, and Moules a la Marinières — a classic French dish with white wine and leeks. You’ll be set for a future of shellfish success!
With meat, seafood, dairy and 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 the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Monday, January 25, 5:00 - 6:00 pmRegister for class