In this course we will discuss how to source fresh, sustainable fish and various ways of cooking it. This class showcases the abundance of fish that we have in the Penobscot Bay, featuring a New England style bouillabaisse, brimming with clams, mussels, squid and halibut and topped with a rouille smothered toast to deeply flavor the broth. When students ask me what my favorite dish to make is, the bouillabaisse is it. In part because it brings me back to time spent in Southern France on the Mediterranean and in part because it’s such an exemplary offering of Main’s fish harvest.
The meal will include the following dishes:
Crab and Cucumber Buttered Toasts
Carrot and Beet Salad with Feta, Cilantro and Ginger Vinaigrette
Penobscot Bay Bouillabaisse
Cornmeal Shortcakes with Local Strawberries and Elderberry Whipped Cream