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Though Chef Jack has been with us now for a few months I still consider him new to our kitchen, and as a new addition comes new ideas which I love.
Years ago working for a chef in MN, I experienced Oil poaching Tuna. It was a new concept to me and I doubted success, why, I have not idea because obviously it’s a type of cooking that works. To my surprise it was wonderful. Chef served the oil poached Tuna in a Nicosia salad. The tuna was full of flavor and not dry which tuna can get if overcooked. This way of poaching is what Chef Jack is going to do for you tonight.
Yes, it sounds rather different but honesty you’ll be surprised at the final results of this process….. and you’ll learn something new which is our main goal here in the kitchen.
As I look at the menu it reminds me of something I would find in the Caribbean which is a nice treat living here in the midwest. I love the combination of tangy from the salad, mild yet distinct with the fish, and sweet & savory from the salsa and rice. Great combinations of flavors here.
Spring salad with frisée, fennel, teardrop tomatoes, and a basil lemon vinaigrette.
Oil poached fish – Mahi Mahi
Mango salsa and coconut rice.
Some ‘hands on’ time with Chef Jack will be available for those interested in cooking.
A glass of wine or beer will be served with dinner.
10% off all in store merchandise during class.
If you cannot make your reservation, we do encourage you to attempt to find someone that would enjoy attending. We can only issue a credit for you to attend a future event (6 month expiration). Within 72 hours we are not able to offer a credit as we’ve already incurred food and help costs.
