LLFW 343 - Knife Skills and More

Come chop and cook your way to a great meal! We'll practice slicing, dicing, and chopping vegetables as well as skinning, deboning, and filleting fish in this practical, hands-on class. We'll show you how to hold and use a knife for safety and efficiency as we skin, debone and fillet salmon, then chop veggies for black bean, corn, and papaya salsa and jicama coleslaw to serve atop the salmon. Next we will devein shrimp and chop more veggies for our shrimp gazpacho with tortilla chips and herb sour cream. We'll complement our dishes with a Mesculin green salad mixed with candied walnuts and apples and topped with a honey vinaigrette dressing and a steaming bowl of peasant soup tomatoes, celery, and onion served with a crunchy baguette. Finally, we'll get artistic as we create a fanciful 'swan apple'. Basic knives for the kitchen and knife care will also be discussed. Please bring a paring knife and your favorite large chopping knife to class.