Cook the Book: Simply Fish
$165 per person
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
What You'll Learn
By the end of the class, you will:
- Understand the basic methods for cooking a variety of seafood
- Be able to shuck oysters, crack crab, slice tuna and clean prawns
- Set a proper mise-en-place so you can cook tidily and efficiently
About This Class
“Simply Fish” is a book for home cooks written by chef Matthew Dolan, of 25 Lusk. If you’re someone who loves eating fish, learning how to handle it at home with pro tips will change the way you cook. Finding a good fish monger may be the first step, but once that crab is home, what can you do in order to put out a dish that really makes it shine? With a focus on what’s in season from the sea (yes, fish have seasons!) and how a variety of cooking methods and flavor profiles match to specific types of seafood, you’ll get up to speed on selecting fish and preparing it in some killer new ways. As a bonus Chef Matthew will teach you some prep tips to help you get dinner on the table faster every night.
Whole Steamed Dungeness Crab with Drawn Butter, Bacon and Potatoes; Seared Yellowfin Tuna with Carrots, Parsnips and Tangerine Vinaigrette; Barbecue Oysters with Cayenne-Kissed Cucumber Salsa and Grilled Prawn Salad with Mango, Herbs and Coconut Vinaigrette
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.