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Fish Butchery and Cooking Techniques

May 15, 2018 @ 6:00 pm - 9:30 pm

Chef Daniel Kedan is back in the Wind & Rye Kitchen to celebrate local salmon season and talk fish!

In this workshop Chef Dan of Backyard Restaurant will help you correctly identify the anatomy of different species of fish and demonstrate the step by step process of butchering and filleting fish for various cooking methods.  We will discuss different cooking techniques, complimentary sauces and presentation styles for a number of locally available fish. From salting to smoking, we will discuss it all!  Students will also learn about the numerous benefits of purchasing whole fish directly from the fisherman or fish market.

Dinner and drinks will be provided at the end of class

Tickets

Tickets are not available as this event has passed.

Details

Date:
May 15, 2018
Time:
6:00 pm - 9:30 pm
Cost:
$120

Instructor

Daniel Kedan
Email:
daniel@backyardforestville.com
Website:
http://www.backyardforestville.com/welcome/

Venue

Wind & Rye Kitchen
4615 Acacia Way
Penngrove, CA 94951 United States
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