This is a cooking class taught in person by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.
Students will sear salmon until golden, brown and slightly crispy, while the interior is flake-apart tender. We’ll finish the salmon by smothering it in orange, garlic, rosemary glaze and serving over couscous.
To pair with the salmon, students will prepare a warm brussel sprout and bacon salad topped with toasted walnuts and parmesan cheese. A winter cocktail will complete the meal.
If necessary, please check your spam folder for communications about this class. We ask all participants to be aware of and comply with the Conservatory’s current Health & Safety procedures.