About this event
Learn to cook restaurant quality local seafood dishes along side some of the finest chefs from Rhode Island to Long Island. In this unique online cooking class, fisheries experts will teach you everything you want to know about the fish, the fishermen and the many benefits of choosing local seafood while expert chefs teach you how to turn fresh fish straight from the sea into delicious meals you can share with your friends and family! All proceeds go towards providing local seafood for families in need.
The January 18th event will be led by Chef David Standridge, executive chef of The Shipwright’s Daughter in Mystic, CT. Chef David will be teaching guest how to prepare Monkfish! Don't be deterred by Monkfish's somewhat frightful appearance, what it lacks in beauty it makes up for in taste and texture. Sometimes referred to as "poor man's lobster", Monkfish is both sweet in flavor and meaty in texture (like a lobster tail) lending itself well to a wide variety of cooking techniques and flavor profiles. Take this class and let chef David guide you through turning this "ugly duckling" into a "beautiful swan" of a dish!
About Chef David Standridge:
Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life. At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy.
What to expect at a "Cook a Fish, Give a Fish!" class:
1. One week before the class, the you will receive a recipe with a list of ingredients and tools you will need to prepare the meal from home.
2. You are responsible for sourcing all of your own ingredients, including the fish. Organizers are on hand to provide advice on sourcing (and substitutions, if needed).
3. On the evening of the event, gather your family, partners, roommates, friends, or pets (or kick them all out and enjoy some well earned time to yourself). These classes are also a great way to connect with fellow seafood lovers from the comfort of your own home. Assemble your ingredients, grab your favorite beverage and log into a Zoom video class.
4. Classes are facilitated by Kate Masury of Eating with the Ecosystem and Kristin Gerbino from Cornell Cooperative Extension. Culinary instructions are provided by an expert guest chef. This is a social setting, and you are invited to relax and interact!
5. As the chef cooks in his or her kitchen, you follow the same steps in your kitchen. And voila! Your local seafood meal is ready to eat!
6. 100% of the proceeds from ticket sales are used to purchase local seafood for people in need.
What you’ll get: guidance on buying local fish ahead of time, a delicious recipe, and step-by-step guidance through an intimate group video with the chef and seafood experts.