SPC Lubbock Center to ‘Seafood Three Ways’ community cooking class
LUBBOCK – The Culinary Arts Program at the South Plains College Lubbock Center will offer a community cooking class, “Seafood Three Ways,” on April 27 (Saturday) from 10 a.m. to noon at the center, 3907 Ave. Q. The cost is $40 per person.
The class is limited to 16 students, and seven students are required to meet the minimum enrollment. The deadline for registration is 3 p.m. on April 22 (Monday). If the class fills, a wait list will be started for an additional class on April 25 (Thursday).
SPC Culinary Arts Executive Chef Patrick Ramsey and Culinary Arts Program Developer Natalie Osuna will teach the class.
Participants will learn to select the best types of seafood based on origin, raising, freshness indicators, and the right type of seafood for the right method of cooking. Other topics include three cooking methods; grilling, papiolotte (steaming) and frying. The difference between farm raised and wild caught; and nutritional instruction as it relates to fish/shellfish, dietary benefits and concerns for consumption.
Students will prepare the following:
- Firecracker Coconut Gulf Shrimp;
- Asian Style Flat Fish with Coconut Rice and Green Curry; and,
- Bourbon Glazed Grilled Salmon with Strawberry and Basil Salsa
All cooking tools, utensils, supplies and ingredients will be provided. A recipe booklet and instruction will be given to participants in a special take home folder.
Students must wear closed toe or non-porous shoes. (No fabric mesh tennis shoes because hot oils can drip into these shoes and cause burns.) It is recommended that students wear shirts with at least short sleeves and no exposed underarms.
For more information, contact the South Plains College Lubbock Center at (806) 716-2700.