Instructor: Christopher Bulgarin
Making this traditional Provencal bouillabaisse is actually fairly simple. Chef Chris will be using Florida shrimp, clams, mussels, fish, and scallops; but you can try and use any combination of fish and seafood available to you as it improves the flavor. Also served will be a farm fresh goat cheese Phyllo tart with apricot honey and a saffron aioli on crostini.
6:00 to 9:00 p.m.
Wednesday, October 29 (one session)
Fee: Member, $50; Non-member, $65