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Nov 16 2019

Admiral’s Feast with Chef Brooke Vosika, Sawkill Creek

  • 6:00pm
  • 37b north front street, kingston, ny 12401

THIS WORKSHOP IS SOLD OUT.  Please email kitchen@bluecashew.com to be added to the waitlist.

Chef Brooke Vosika is back for his final workshop of 2019 and we’re diving deep into the blue for this feast of many fishes!  Holiday season is fast approaching and for those of you on the “7 Fishes” boat, we’ve got some delicious inspiration to revive your holiday table.

Utilizing whole fish, we’ll learn how to properly cut fillets for a sumptuous Branzino Meunière; while using the rest of the fish to make an incredible stock for our Sea Scallop & Snow Pea Bisque. We’ll also pack a whole fish in salt and herbs for a Salt Baked Whole Branzino, before finishing the evening with Raspberries & Cream with candied nut brittle.

$105 per student includes 3hr workshop and recipes PLUS eat-what-you-make! Feel free to BYOB if you’d like to imbibe while we eat—-Ester Wine & Spirits offers a 15% discount on bottles of wine on the ‘night of’ when you show your receipt.

845 514 2300 to book or click the link to purchase tickets now.

ABOUT THE CHEF
Chef Brooke Vosika, former executive Chef of The Four Seasons, is one of the most tenured Executive Chefs, having spent over 32 years with the Four Seasons Hotels and Resorts. Chef Vosika’s career has brought him around the world and delivered awards from the prestigious Bocuse D’Or, The James Beard Foundation, The Improper Bostonian Magazine and Boston Magazine. Currently he is a consulting chef in the Berkshires, Hudson Valley and an avid wine collector and maker. He enjoys developing new culinary concepts with fresh ideas.

 

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