Miel’s Executive Chef, Jason LaIacona, shares practical information for those who want to learn how to enjoy seafood responsibly and make thoughtful, sustainable choices at an individual level. The workshop guides students through a detailed “source to table” instruction that includes why choosing a sustainable source is important and how to select, butcher, and prepare fish. Chef LaIacona demonstrates useful techniques as he prepares seafood dishes, which can be enjoyed by participants. Techniques showcased are at an introductory to intermediate cooking skill level. The workshop opens with a cocktail and wine reception and ends with a Q&A session led by Chef Lalacona. exploretock.com
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