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Cooking with Fat Sparrow – Seafood 101
June 24 @ 5:30 pm - 8:00 pm$85.00
Join Chef Nick and KW awesome T & J Seafoods third generation owner Jeff Tailby as we wade into the sometimes intimidating waters of seafood and all things finned! In this virtual class we will learn how to make the other “other” raw fish dish Italian crudo, prepare three different types of mollusks including pro tips on how to shuck oysters (we will include the shucker too!), and finally Chef Nick will teach us his ultimate fish cooking technique with his favourite fish, wild caught Ontario Whitefish! No wet suits required, just a healthy appetite for learning and savoring a seafood feast.
$85, includes everything you need to cook and serve 2 people, an oyster shucker, Chef Nick’s instructional card and his zoom invitation class.
Salmon Crudo, 700 Garnishes
Mussels in a Basil Tomato Broth
Baked Clams with Herbed Garlic Croutons
Oysters with Mignonette
Wild Caught Georgian Bay Whitefish, Steamed Potatoes, Early Summer Garden Salad