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This hands-on class celebrates the arrival of wild salmon and combines a new set of cooking techniques with a review of the basic skills of shopping for and storing fresh fish. Participants prepare Gravlax, Whole Poached Salmon with Sauce Gribiche, Salmon Unilateral (grilled) with Tomato Coulis and a Salmon and Corn Chowder.
$70 for members, $80 for non-members and a $15 materials fee.
More info here.
Near North Side.
Event Date
Location
810 N. Dearborn Street
Chicago, IL 60610
United States
POINT (-87.6301412 41.8971106)
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