Urban Homestead Intensive: Nose-to-Tail Salmon
8/6/2018 - 8/7/2018
5:30 to 7:30 p.m. Monday, Aug. 6 and Tuesday, Aug. 7Art Lab
This event has filled. Keep an eye out for more classes in this series this fall.
Learn how to use every part of your salmon catch from Aaron Apling-Gilman, executive chef of Seven Glaciers restaurant. From roe and bones to heads and bellies, explore experimental and great-tasting ways to not let any part of the salmon go to waste. Connect contemporary preparations to cultural contexts and histories through discussions in museum galleries. Gain skills and recipes in this hands-on, in-depth class.
$60 plus $15 materials fee, members receive a 10 percent discount. Space is limited. Registration required.