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Fried clams? Not tonight!  Try them steamed in sake. The flavors of Japan are the perfect complement to seafood–and our Farm to Table Series, focusing on fresh picks from our local markets.  Culinary Director Gail Blakely and Linda Dupres show you how to prepare six authentic Japanese dishes: Sake Steamed Clams, Miso Glazed Cod with Bok Choy, Salmon Rice Cooker Casserole, Soy Simmered Bluefish, Japanese Seared Scallops and Black Sesame Ice Cream.  What a catch!

Register on-line or call, 508-495-1878, ext. 2

 

About the Farm to Table Series: Move over sushi.  The flavors of Japan are plentiful, and since Japanese cuisine respects the seasons, it’s a perfect complement to our Farm to Table Series, focusing on fresh picks from our local markets.  Preparing authentic dishes isn’t as difficult as you might think. Yes, we’ll make some classics like miso soup. And we won’t shy away from rice (white rice, brown rice, black rice and sushi rice—we’ll sample them all!) But, we’ll also create dishes like Udon Noodles with Shiso Pesto, Braised Pork Belly with Ramen, Crunchy Cucumber Pickles and Cherry Blossom Sugar Cookies.   Learn tips, techniques and the difference between miso and shiso in this East-meets-West culinary series.  Sampling required. See you in the kitchen!

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