- March 1, 2014 — Sat
- St. Vincent's Hall, 4th floor kitchen
- Craig Moriarity, cooking expert
Because you asked for it, we will continue this class and satisfy your interest in seafood cooking techniques. Learn to create juicy, flavorful seafood using fast cooking techniques. Familiarize yourself with correct cooking temperature to ensure a fresh flaky seafood dish. There is more than one fish in the sea.
- $39 — Includes food cost