MAR 03 2027 6:30PM: The Coastal Kitchen - Hands On

 Celebrate the arrival of early spring with an elegant coastal menu that puts fresh, delicate seafood in the spotlight. Halibut is prized by chefs for its sweet, clean flavor and firm texture, but its lean profile makes it easy to overcook if heat is mismanaged. Join Executive Chef Melissa Pelkey-Hass for a refined masterclass covering the timing, sauces, and garnishes needed to cook fish like a coastal restaurant chef.

You will master the technique for achieving a golden, butter-basted sear on delicate white fish fillets and learn how to emulsify a quick lemon-caper brown butter pan sauce. You'll also learn the steps for frying artichoke hearts until shatteringly crisp, boiling and smashing fingerlings for optimal browning, and gently setting a velvety citrus panna cotta.

What's on the Menu:

Crispy Artichoke Hearts with Lemon-Garlic Aioli: Tender artichoke hearts fried to golden perfection, served with an emulsified scratch garlic aioli.

Pan-Seared Halibut with Lemon-Caper Brown Butter: Thick, flaky halibut fillets seared golden and finished with a nutty, tart brown butter pan sauce.

Crispy Smashed Fingerling Potatoes: Boiled and crushed potatoes roasted until crunchy, finished with preserved lemon, garlic, and flat-leaf parsley.

Honey-Roasted Rainbow Carrots with Pistachio Dukkah: Sweet glazed carrots tossed with an aromatic Egyptian spice-and-nut blend and fresh dill.

Key Lime Panna Cotta with Graham Cracker Crumble: Silky, set Italian cream infused with tart key lime juice, topped with toasted graham crumble.

Pour a glass of chilled Sauvignon Blanc and sit down to celebrate the crisp, invigorating flavors of the coast.

Prices listed per person.