Seafood Made Simple
Week 7 | M, Tu, W | Turner 205 | Ages 18 and up
Preparing seafood can be intimidating for even a trained chef, but with quality ingredients and uncomplicated techniques, the ocean can inspire quick and delicious meals perfect for a busy weeknight. We’ll create simple, composed dishes that take the “scary” out of the sea!
Materials fee of $30 due to instructor at start of class.
Class Times
Erin Holt
B.A., English Literature & French Language, M.A., English Literature, SUNY Fredonia. More than twenty years’ experience as a skilled home cook, catering prep cook, and professional baker. Previously employed in higher education administration and event ticket management, now part of the office and food service team at Johnson Estate Winery.
