Welcome to "Cook A Fish, Give A Fish!" In this online cooking class you will learn to cook delicious local seafood dishes alongside some of the finest chefs, from Long Island to Rhode Island! Fisheries experts from Eating With the Ecosystem and Cornell Cooperative Extension's Marine Program will teach you everything you need to know about the fish, fishermen and many benefits of choosing local seafood, all while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with friends and family!
The best part is that 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!
The January 26th event will be led by Chef Jay Lippin of East End Food Institute in Southampton NY. Chef Jay will be teaching guests how to prepare “Monkfish Taco Salad.” Most people are unaware that monkfish are harvested right off Long Island . This delicious fish is known as "poor man's lobster" since the meat is firm and similar in texture to lobster. U.S. wild-caught monkfish is a smart seafood choice because it is sustainably managed and responsibly harvested under strict U.S. regulations.
Cook A Fish, Give A Fish - Striped Bass w/ Sweet & Sour Heirloom Tomatoes
Welcome to "Cook A Fish, Give A Fish!" In this online cooking class you will learn to cook delicious local seafood dishes alongside some of the finest chefs, from Long Island to Rhode Island! Fisheries experts from Eating With the Ecosystem and Cornell Cooperative Extension's Marine Program will teach you everything you need to know about the fish, fishermen and many benefits of choosing local seafood, all while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with friends and family!
The best part is that 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!
The December 5th event will be led by Chef Tom Rutyna. Chef Tom will be teaching guests how to prepare “Pan Roasted Striped bass with Sweet and Sour Heirloom Tomatoes and Whipped Pumpkin”. Striped bass is an abundant species and important fishery in our local waters during the fall months. This unique and flavorful preparation pairs seasonal local produce with the sweet, mild fish and is a perfect dish to prepare while enjoying the cooler weather.
Cook A Fish, Give A Fish - Online Sushi Cooking Class w/ Chef Oscar Lange
Welcome to "Cook A Fish, Give A Fish!" In this online cooking class you will learn to cook delicious local seafood dishes alongside some of the finest chefs, from Long Island to Rhode Island! Fisheries experts from Eating With the Ecosystem and Cornell Cooperative Extension's Marine Program will teach you everything you need to know about the fish, fishermen and many benefits of choosing local seafood, all while expert chefs teach you how to turn fresh fish straight from the sea into fabulous meals you can share with friends and family!
The best part is that 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!
The October 25th online sushi cooking class will be led by Chef Oscar Lange. Oscar Lange currently works at Sushi Sang Lee in Gloucester, MA. Chef Oscar has worked at James Beard Award-nominated restaurant BIG KING and its sister restaurant, NORTH. Chef Oscar's focus is on edomae (old Tokyo style) sushi using a combination of Japanese ingredients and local seafood with an appreciation for underutilized species. His skill in filleting allows him to utilize each fish to its fullest potential.
As you plan to cook alongside Chef Oscar, you can choose whatever species of fish you prefer from a wide variety of local seafood. Fisheries experts from Cornell Cooperative Extension's Marine Program and Eating With the Ecosystem can help guide your choice and help you source the finest local fish.
Cook a Fish, Give a Fish
Tuesday, July 26, 2022
. 6pm - 7:30pm
Welcome to "Cook A Fish, Give A Fish"!
In this unique and memorable cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island. This class is also an educational experience in which fisheries experts and fishermen will be in attendance to teach you everything you want to know about the fish, the fishermen and the many benefits of choosing locally harvested seafood. All while an expert chef teaches you how to turn fresh fish straight from the sea into fabulous meals you can share with your friends and family!
The best part - 100% of the ticket proceeds goes towards providing local seafood to Long Island families in need (25 meals per ticket)!
The July 26th event will be led by Chef Jay Lippin of East End Food Institute in Southampton NY. Chef Jay will be teaching guests how to prepare “Tilefish Ceviche with Grilled Pineapple Salsa.” Most people are unaware that right off New York's coast (in the deep waters of Hudson and Veatch Canyons) is the epicenter of the U.S. golden tilefish fishery. This delicious fish is landed in high quantities off the port of Montauk, yet many people have never had the opportunity to taste this delicacy. Golden tilefish is a smart seafood choice because it is sustainably managed and responsibly harvested under strict U.S. regulations.
This in-person live cooking event will be held on Tuesday July 26th at 6pm at the East End Food Market at 139 Main Road in Riverhead NY.
About Chef Jay Lippin:
Chef Jay Lippin’s background includes tenure as Executive Chef at The Odeon and Cafe Luxembourg in New York City, Executive Chef at Crabtree’s Kittle House Restaurant in Chappaqua, NY, and most recently as Executive Chef at Baron's Cove in Sag Harbor, NY. He was also a winner of the TV show "Chopped" and WFAN’s “Tailgating Essentials & Barbecue Contest.” He currently serves as co-chair on the Chef's Alliance with Slow Food East End. As East End Food Institute’s Chef in Residence, Jay is certified as a Food Manager and has completed Better Process Control School coursework for production of shelf-stable goods.
What to expect at a "Cook a Fish, Give a Fish!" class
This live, in-person "Cook A Fish, Give A Fish" class will be facilitated by Kristin Gerbino (Fisheries Specialist from Cornell Cooperative Extension) and Miranda Capriotti (Outreach and Education Manager from East End Food Institute). Fisherman/Owner of North Fork Seafood Jermaine Owens will be in attendance and speaking about local fish, fisheries and how to choose the perfect fish. Culinary instructions and step-by-step guidance on how to prepare "Tilefish Ceviche" will be provided by East End Food Institute's expert chef Jay Lippin. After the cooking demo, guests will get to sample the delicious food prepared. Get ready to learn everything you need to know about choosing, purchasing, preparing and tasting the best local seafood Long Island has to offer. This is a fun, social setting, and you are invited to actively participate and interact!
Purchase you ticket today and help support Cornell Cooperative Extension and East End Food Institute in their mission to feed healthy, fresh fish to the community in need.
Cook a Fish, Give a Fish
Thursday, June 30, 2022
. 6pm - 7pm
Welcome to "Cook A Fish, Give A Fish"!
In this online cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island. In this unique 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 fabulous meals you can share with your friends and family!
Also, 100% of the ticket price goes towards providing local seafood for families in need (25 meals per ticket)!
The June 30th event will be led by Executive Chef Taylor Knapp from PAWPAW in Greenport NY. Taylor will be teaching guests how to prepare “Bluefish Reuben Patty Melt with a Salad of Radishes, Parmesan, and Basil.” Bluefish is an abundant species and important fish in our local waters during the summer months. Despite their reputation for being a "fishy" fish, they make excellent table fare. How you care for bluefish after catching it (if you have caught it yourself) and how you prepare the fillet will make all the difference come dinner time! This unique and flavorful preparation is perfect for summer, and this easy to prepare dish will surely make it into the recipe rotation.
About Taylor Knapp:
Taylor is chef/owner of PAWPAW Pop-Up restaurant in Greenport NY and Peconic Escargot. PAWPAW, now in its 7th season, is a tasting menu experience that focuses on the ingredients farmed, fished, and foraged on the North Fork of Long Island. Peconic Escargot has been in operation since 2013, and is the first and only USDA certified snail farm in the country. It sells its prized petit gris snails to restaurants like Eleven Madison Park, Daniel, and The French Laundry. Taylor holds a B.S. in Culinary Arts from Johnson & Wales University. Some of Taylor's kitchen experience includes Gracies of Providence RI, Noma of Copenhagen, Azurmendi of Bilbao, and WD~50 of NYC. When he's not cooking or taking care of snails, you can find him hiking (or beaching) with his son Hudson and wife Kate.
What to expect at a "Cook a Fish, Give a Fish!" class
1. A few days before class, 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 Kristin Gerbino from Cornell Cooperative Extension and Kate Masury of Eating with the Ecosystem. 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.
Cook A Fish, Give A Fish
Wednesday, March 2, 2022
5:30 PM 7:30 PM
Learn to cook healthy, delicious and simple local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island.
Welcome to "Cook A Fish, Give A Fish"! In this online cooking class, you will learn to cook delicious local seafood dishes alongside some of the finest chefs from Long Island to Rhode Island. In this unique 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 fabulous meals you can share with your friends and family!
Also, 100% of the ticket price goes towards providing local seafood for families in need (35 meals per ticket)!
The March 2nd event will be led by Culinary Nutitionist Stefanie Sacks from Montauk NY. Stefanie will be teaching guests how to prepare 'Miso Baked Black Sea Bass with Scallion Black Rice and Wilted Greens'. Many folks find black sea bass to be the tastiest fish in the ocean. The flavor is fresh and light, receptive to almost any combination of flavors and techniques. However, this recipe is super versatile so any other locally-harvested, mild flavored fish such as fluke, tilefish, porgy, pollock, hake, or haddock can be used interchangeably. This healthy, delicious, easy to prepare dish will surely make in into the recipe rotation.
About Stefanie Sacks:
Stefanie Sacks, MS, CNS,CDN is a nationally recognized Culinary Nutritionist, professional chef, author, educator, speaker, consultant and leading authority on eating to prevent and manage illness. For nearly three decades, she has helped transform the way people eat using hands on experiences to inspire, educate and offer practical tools for food lifestyle change. She has her Masters of Science in Nutrition from Teachers College, Columbia University, is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and is a graduate of the Natural Gourmet Institute for Health and Culinary Arts.
Stefanie inspires, educates and empowers people to eat and live to their full potential. As an innate healer she uses food as a conduit to deep transformation. Her book What The Fork Are You Eating, is a must-read guide for anyone looking to make small changes in food choice for optimal health. She is a sought-after media guest expert on the topic of healthy choices with frequent appearances on the Dr. Oz Show, PBS and multiple radio programs.
Stefanie has aligned with Cornell Cooperative Extension of Suffolk County's "Choose Local FISH" initiative to create a series of 10 "How To" videos demonstrating how to create healthy seafood dishes featuring well known and less familiar local Long Island fish.
