In todays class every student cleaned and prepared a Red Snapper. Chef Brook lead the class with a lecture that covered Buying, Storing, and Preparing fresh seafoods. The whole fish was fileted and skined. With on filet we prepared a Snapper en Papiote. With the other we did a simple saute and finished with a lemon brown butter. As you can see everyone including the Staff had a wonderful afternoon. Once again, my Staff and I, appreciate the oppertunity and the support to create these sucessful events. Looking forward to the next calss where we will be prepareing hors'dourves for a cocktail party.
Thank -you
Chef Perry and Chef Brook
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