About
This event is for ages 21+
If you are looking to shake up the holiday menu a bit, you certainly can’t go wrong with wild salmon. It’s far less fiddly than lamb and a lot more predictable than turkey. Fish is very much rooted in pacific northwest culture and works well as a cozy dinner choice on one of our wet winter evenings.
For this class we’ll learn how to shop for salmon in the winter as well as explore the importance of salmon stewardship and sustainability. Wild Coho from Bruce Gore, pioneers of Frozen At Sea (FAS) preservation, whose fish are nearly indistinguishable from fresh and is even safe to eat raw, is our fish of choice.
In this hands-on class, we will roll up our sleeves and learn how to efficiently pin bone (you will get to go home with your own tweezer) and portion out our cuts for cooking.
As we discuss flavor combinations that work well with salmon, we’ll whip up a quick blood orange honey glaze before cooking the salmon by pan searing and finishing in the oven with the glaze.
We’ll wrap up the class as a group, sit down together and enjoy some perfectly paired wine and the delicious food that we’ve prepared.
Details:
- Registration will close on Friday, December 2nd.
- There is a $35 materials fee added to the cost of the class.
- This event is for ages 21+
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- Please click here for BARN's current COVID-19 health & safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
Instructor:
Chris West is a tech industry veteran who took a step back from the hubbub of corporate life a few years back and started a journey that would ultimately lead deep into the wild, wonderful world of culinary arts. He found his way to the Seattle Culinary Academy where his passion for cooking bloomed under the guidance of the program’s experienced instructors. His love of science blended perfectly with the school’s strong focus on culinary theory and this kindled a fire that still burns today.
Since graduating from culinary school Chris has worked as an instructor for SCA and Seattle Public Schools, he also spent many years working as a Culinary tutor, worked the line in a hip Seattle restaurant and has volunteered for many high minded culinary endeavors.
In 2021, Chris moved to Bainbridge with his wife Kerry and The Horde (their many loving cats and dogs). When he is not teaching, he spends his time doing some of his other favorite things: tending the garden, smoking meats, curing fish, fermenting veggies, rolling pasta and exploring hidden island trails with Kerry and the dogs.
