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March 16, 2006
Seafood Trattoria (0)
I took a cooking class at Central Market last night. Described as "casual Italian approaches to cooking, the class focused on easy to put together fish dishes.
I enjoy fish , but sometimes lack creativity in cooking it. This class was somewhat helpful in that regard, but the best part was the tour of the seafood area in the store. The seafood manager (named "Norb" if you can believe it talked about all off the products they bring in. The whole fish program that they really started to emphasize a few months ago is fantastic. Three days a week they get fresh whole fish from both coasts. The other days they get fresh gulf fish.
I learned a lot about their seasonal supply. I was reminded what to look for when picking out fresh whole fish, (Clear eyes, red gills, firm springy flesh) and fillets. I even learned how to tell the gender of a live lobster!
Fish in the Pan!
Back in the classroom, we got to work. They had done lots of the prep work so that we could all be involved with each dish. We steamed clams, cooked calamari, and seared tuna. I learned a few kitchen tidbits, like how to hold a whisk properly (like a pencil flicking your wrist back and forth versus like a sword moving your entire arm).
Swordfish Braciole
The great thing about classes at Central Market is that for $45-$60 you get a class, a great meal that you helped prepare, and they keep your wine glass full. It's a great deal and loads of fun hanging out with fellow foodies.
The menu included: Poached Cod with Tomatoes & Dried Plums; Tuna Steaks with Sweet & Sour Onions; Sicilian Stuffed Swordfish with Tomatoes & Capers; Mixed Seafood Salad with Garlic Celery Dressing; and Steamed Peppery Mussels.
Posted by Rich at March 16, 2006 2:59 PM
