Chef Kirk Warner shares a few savvy economical tips to create enticing and delectable seafood dishes without breaking the bank. This hands-on class will create grilled mahi mahi brochettes with chimichurri sauce, tuna burgers with homemade buns and tamari glaze, roulade of sole with braised tomato chutney, plus panko and nori-crusted fish and crispy lotus root chips with wasabi-ponzu dipping sauce.
Tue, Nov 5, 6 pm to 8:30 pm