Tuesday, May 31st 6:30 pm – 10:00 pm
Natural Gourmet Institute
48 W. 21st St., 2nd Floor
Dock to Dish: Greenmarket Fish with Vegetables: In this class, we’ll focus on local fish caught off the coast of Montauk. As emphasized in Myra’s new (co-authored) book Cooking with the Muse, these are kinds of delicious fish that you may not yet have in your repertoire but absolutely should. We’ll cook with weakfish, monkfish, skate, and tilefish and serve them up with a plethora of spring vegetables: bok choy, mustard greens, broccoli raab, baby artichokes, spring radishes, and more. We’ll start the meal off with a cooling soup and finish it with a sweet, nutty and irresistible nibble.
Sweet Pea and Cool Cucumber Gazpacho
Sea Trout (Weakfish) in Miso
Roasted Spanish Monkfish with Broccoli Raab
Tilefish with Mushrooms in Papillote with Multi-Mustardy Mustard Greens
Skate Wings in Lemon-Tarragon Brown Butter Sauce with Spring Radishes
Thyme-Braised Baby Artichokes
Amaretti Cookies
Partial participation, Gluten free