How to Cook Fish Tue, Apr 8 6:30 PM
Tuesday, April 8
6:30 pm-8:30 pm
with Chef Elizabeth Whitt
Dive into the art of cooking fish in our How to Cook Fish class! From perfectly pan-seared white fish with a zesty lemon-caper sauce to mouthwatering fish tacos with citrus slaw, you’ll be reeling in delicious new skills. Sign up and make a splash on your plate!
Menu:
Pan Seared Salmon Fish
Lemon Caper and White Wine Reduction Sauce Herb Rice Pilaf
Oven Roasted White Fish Tacos
Seasonal Vegetable and Citrus Slaw
If this class is full and you would like to join the waitlist please email classes@prepcookingclasses.com
Tuesday, April 8
6:30 pm-8:30 pm
with Chef Elizabeth Whitt
Dive into the art of cooking fish in our How to Cook Fish class! From perfectly pan-seared white fish with a zesty lemon-caper sauce to mouthwatering fish tacos with citrus slaw, you’ll be reeling in delicious new skills. Sign up and make a splash on your plate!
Menu:
Pan Seared Salmon Fish
Lemon Caper and White Wine Reduction Sauce Herb Rice Pilaf
Oven Roasted White Fish Tacos
Seasonal Vegetable and Citrus Slaw
If this class is full and you would like to join the waitlist please email classes@prepcookingclasses.com
Tuesday, April 8
6:30 pm-8:30 pm
with Chef Elizabeth Whitt
Dive into the art of cooking fish in our How to Cook Fish class! From perfectly pan-seared white fish with a zesty lemon-caper sauce to mouthwatering fish tacos with citrus slaw, you’ll be reeling in delicious new skills. Sign up and make a splash on your plate!
Menu:
Pan Seared Salmon Fish
Lemon Caper and White Wine Reduction Sauce Herb Rice Pilaf
Oven Roasted White Fish Tacos
Seasonal Vegetable and Citrus Slaw
If this class is full and you would like to join the waitlist please email classes@prepcookingclasses.com
-
We know plans can change unexpectedly, but just like a concert ticket – once the seats are taken, they're taken. And for a small business like us, class attendance is crucial.
Changes or cancellations made one week or more before the class date will receive a full class credit.
No-shows and late cancellations will not be issued any credits or refunds.
All cancellations must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable, so if you cannot attend a class, please send someone in your place. In the rare event we need to cancel a class, we will refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
-
Dietary accommodations and vegetarian options can be provided (within reason) for many of our classes. Please give us a call or email chef@prepcookingclasses.com before booking to confirm we can make reasonable adjustments. If we can’t, we will make some other class suggestions for you. Please notify us immediately via phone, text or email with any restrictions 562-430-1217.
-
Our adult classes are designed for participants aged 18 and above. However, participants below 18 years old may attend the class if an adult accompanies them.
Our classes are live, hands-on, and in a real kitchen. You will be using utensils, tools, and cooking equipment. Just as with any cooking experience in your home or in one of our classes, there is always a potential for injury. We operate our classes as safely as possible and are not responsible for any injuries that may occur during the class.
-
Please arrive 10 minutes before class time to check in. We suggest comfortable closed-toed shoes, and we ask that long hair be tied back. We provide aprons, or you can treat yourself to one of our adorable selections. Unless noted otherwise in the class description above, all of our classes are hands-on, and we cook together as a group, then eat family style. Guests receive a 10% discount on purchases made during class, excluding alcohol and sale items.
-
All attendees will receive a portion of each dish made in class. Occasionally we may need to substitute ingredients, recipes, or instructors. Any exception to our hands-on format will be labeled as a “Demonstration.”
-
We have a wonderful selection of boutique wines, craft beers, and seltzers that our owner and chefs personally selected.
Prices start at $12.00 per glass and range from $24 to $40 per bottle. Should you wish to bring your own, a $15 corkage fee will be applied. You are welcome to enjoy libations while you cook.
