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Poaching Fish (Court Bouillon) /Hands On
August 20, 2019 @ 6:00 pm - 8:00 pm
| $99.00Learn about this “moist heat” cooking technique called Court Bouillon. This is an aromatic, flavorful broth used for poaching fish and shellfish. This is basically a quick broth, it doesn’t need to simmer for hours to develop full flavor. Court Bouillon method adds lots of flavor without adding fat! This class includes a full course meal and complimentary wine.
All prices are per person. Payment is required to reserve classes.
No refunds, but class credit is available if cancellation is within 7 days of class.
ECS reserves the right to cancel a class if there are not enough participants. In case of cancellation, participants will be notified by email. ECS will offer a refund or class credit towards a future class.