The Whole Beast: Fish Boot Camp
Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat’s source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. The Whole Beast series will highlight the processes involved in butchering and preparing prime cuts, as well as some of the lesser-known bits. You will leave class with a greater appreciation for the whole animal, from nose to tail or beak to feet.
In this class Chef Mark Haskell will show participants how to choose, cut, prepare and cook a wide variety of fish. After learning to skin, filet and portion the fish properly, you will try your hand at grilling, sautéing, frying, and braising different fish varieties.
Dates & Times
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Washington, DC 20003