Cooking Class: Today's Catch: Cooking With Fish 101
Sun, Nov 24th at 11:00AM
Sun, Nov 24th at 3:00PM
Sat, Nov 23rd at 5:00PM
Sun, Nov 24th at 11:00AM
In this hands-on cooking class with Chef Eliza, you'll learn how to prepare an assortment of fresh seafood dishes for your feast. Under the guidance of the knowledgeable Chef Eliza, you'll tackle all sorts of seafood dishes, from whole fish to shellfish. To kick things off, you'll dive right in and learn how to prepare a whole fish from start to finish. Next, Chef Eliza will help you crack open the secrets to shellfish as she shows you how to prepare a magical mussels bowl, which you'll enjoy alongside grilled bread. Finally, to conclude your seafood feast, you'll make and enjoy a classic paella featuring tender scallops, clams and shrimp in a citrus butter.
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Whole Fish Bake
Seasonal fish baked in an herb and paprika salt crust
Perfect Mussel Magic
With mussels, a classic garlic, white wine broth and grilled bread
Seafood Paella
Scallops, clams and shrimp in citrus butter jus with saffron-steamed rice
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsGroup, Fusion, Date Night, Pescatarian
Outside Reviews for Chef Eliza
Warren M.
30 Aug 2018
We had a fabulous night with great people and great food! Chef Eliza gave us much information and showed us how to use the tools we needed to prepare the food. She was patient and upbeat and informative. 10 stars if I could!
Chef Eliza is known for keeping spirits high and creating memorable culinary experiences with dishes that offer an element of surprise and comfort. After completing an internship with the Rachael Ray show in college, Chef Eliza fell in love with food. She moved to New York and began culinary school, which led her to own and operate her own catering company in Chicago, and now rise to the elite role of executive chef in San Francisco.
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