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Summer Salmon

Chef Fong does fun and innovative king and sockeye salmon dishes: grilled and baked with plum sauce and berries, pan-seared, and rolled with mango to make maki sushi. He'll also serve Hawaiian-style lemongrass-scented gravlax. An $8 wine option is payable at class.  

Dates:June 18, 2014 Check for other dates
Meets:W : 6:30 PM - 9:00 PM
Location:Downtown Co-op Connection Building
Instructor:Robert Fong

Notes:An $8 wine option is payable at class. Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, this course is inactive. Please contact our office to see if it will be reinstated, or if alternative classes are available.

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