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Whole Branzino - April 2nd
Date & Time: April 2nd, 5:00-7:30 pm
A hands on class with Chef Kathryn York
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Whole Roasted Branzino
Momofuku Inspired Brussels with a Fish Sauce Vinaigrette
Quick Asian Cucumber Salad
Herb Couscous
All classes are BYOB.
Our neighbors at Harvest Wine Market have paired perfect wines to go with your dinner that can be purchased before class.
2023 Kumusha Chenin Blanc from South Africa-this will do really well with Branzino and especially the brussels. It is dry but has a honeyed character that will restrain the bitter character of the brussels sprouts and compliment the sweetness of the Branzino meat, but also be a great balance for the cucumber salad.
2022 Terre Gaie, "Brando," Cabernet Franc from Italy- This has lots of dried herb and vegetal notes that will enhance the flavors of the couscous.
COOKING CLASS REFUND POLICY - All class registration fees are non-refundable. We encourage you to send someone in your place if you cannot attend a class. All class reservations are taken on a first-come, first-serve basis so you are encouraged to sign up early. If The Kitchen cancels a class for any reason, you will be notified immediately by phone or email and can switch to another class of the same value or be fully refunded your registration fees. If the class is held, there will be no refunds for any reason. The Kitchen reserves the right to substitute an instructor or modify any class when necessary.