Saturday, June 21st
12 noon – 4:00 pm
Join us for an afternoon exploring the fascinating world of Pacific wild Salmon. We will demo butchery techniques and explore some global recipes for our wonderful local products.
1) Salmon filleting and cleaning demo
2) Recipes and Techniques
- Salmon cured with citrus and honey
- Smoked salmon with sea salt, maple and soy
- Cedar Planked Salmon with garlic aioli and lemon
- Grilled Pizza with smoked salmon, capers, pickled onion and cream cheese
Classes include all materials, recipes and a tasting of the products
Cost: $100 / person (plus tax)
Bill is the author of the Salmon The Cookbook (Whitecap books 2006)
These are hands-on class that includes cooking demo, recipes and tasting portions.
These classes are opportunities to expand your culinary horizons cooking with the finest local ingredients and working at the side of an accomplished chef and culinary instructor. Classes include a valuable primer on the topic and recipes to follow along in class and back home. Suitable for all levels of cooking skill but a prime opportunity for those looking to develop their skills and to ignite their creativity. Bill is the author of 12 cookbooks including the Deerholme Mushroom Cookbook and the Deerholme Foraging Book and a recognized regional expert on mushrooms and wild foods.
Includes all materials and products, includes a meal we prepare in class.
For reservations call: 250 748-7450