Dear Chef, 

I had the pleasure of taking your seafood and fish class last Saturday (October 17), and I wanted to thank Kitchen Conservatory for a great learning experience. I was amazed how much information was packed into one day of cooking. I learned skills and information that I will carry with me from now on, and that is very valuable to me as a novice cook. I particularly want to acknowledge and thank our instructor, Christie Saali. Her enthusiasm for cooking and teaching and her personality made the class into a truly enjoyable experience. I felt like I was in the kitchen of a friend learning how to cook. Overall, an outstanding experience, and I’m looking forward to taking additional “Day in the Kitchen” classes that you might offer in the future, such as classes covering beef, pork or grilling, to name a few. Thanks again.

Dave

Thank you, I am so glad you enjoyed the class! The five-hour “Day in the Kitchen” classes are some of our most popular and most memorable classes. Upcoming classes are “Chocolate Candies” on November 14 and “Thanksgiving IQ” on November 15.

Our Winter calender will post online on November 1 and will include these “Day in the Kitchen” classes: French Pastry, Beef, and Fish and Seafood. We will host the all-day grilling class when the weather is warmer.

Register Now.

Here is a favorite recipe from the “Fish and Seafood” class:

New Orleans-Style Barbeque Shrimp

2 pounds shrimp, peeled and deveined

2 tablespoons creole seasoning
1 tablespoon olive oil
1 garlic clove, peeled and minced
2 tablespoons minced fresh rosemary
3 tablespoons Worcestershire sauce
Tabasco to taste
Juice of one lemon
1/3 cup beer
Salt and pepper to taste
½ cup butter

French bread for serving

Toss the shrimp with the creole seasoning. Preheat a large skillet, add the oil and sauté the garlic and rosemary briefly. Add the fish, then add the Worcestershire, Tabasco, and lemon juice. Deglaze the pan with the beer and let reduce to half of the original volume. Taste and adjust the seasonings. (Add more creole seasoning if desired.) Remove the pan from the heat. Remove the fish with a slotted spoon. Swirl in the butter. Pour the sauce over the fish and serve immediately with French bread.

For the creole seasoning:
4 tablespoons sweet paprika
1 tablespoon cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon garlic or onion powder
1 tablespoon dried thyme
1 tablespoon dried basil

Mix together all of the ingredients. Makes ½ cup.