Being a Chef: Salmon Encore

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.