Fish Butchery and Southeast Asian Cookery

Chefs Gracie Schatz and Linda Esposito absolutely love to collaborate with each other and have been joining forces to teach classes that share their diverse skill sets and techniques with students. Chef Gracie will lead students through the process of butchering the whole fish - some fish will be prepared to be roasted whole and some will be broken down into parts, with no scrap or bone left unused. When the butchery is complete, Chef Linda will take the reins and lead students through five different Malaysian fish cooking techniques. Get ready to get fishy! 

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Hinava - Crudo with Birds Eye Chili, Lime, Torch Ginger and Crispy Shallots

Ikan Bakar Sumbat Sambal - Roasted Whole Fish Stuffed with Sambal Belachan

Assam Fish - Panfried Fish with Tamarind Sambal

Gulai Ikan Salai - Hot Smoked Fish Curry with Lemongrass, Turmeric, and Sweet Potato Leaves

Served with dinner:
Sup Kepala Ikan - Spicy Fish Head and Candlenut Soup 
Ulam Herb Platter - Cucumber, Cabbage, Long Beans, Carrot, Asian Herbs and Peanut Sauce 
Nasi Delima Pomegranate Rice

Allergens: Fish, Peanuts (can be isolated upon request), Tree Nuts, Shellfish, Egg. Concerns? Email info@18reasons.org.

Learn more about Linda and Gracie here.

Review our registration and cancellation policies here.