Seafood Cooking Class: Buying, Butchering, Storing and Cooking Seafood
January 3rd, 2013
Photo Credit: http://www.salon.com
Join Chef Russell Hays on Thursday, January 17th from 7 – 9 p.m. in Lobby Bar and Bistro’s private Cellar space and learn the ins and outs of seafood! Learn everything you need to know about buying, butchering, storing and cooking seafood correctly – see advanced techniques and discuss what really goes on in the kitchen! Cost is $70 per person and includes tastes of featured scallop, salmon and shrimp dishes along with a wine tasting paired for each dish.
Make your reservations today by calling 404.961.7370.
About Chef: An Atlanta native, Hays graduated from The Art Institute of Atlanta in 1993 with an Associate Art Degree in Culinary Arts. After graduation, Russell gained experience working at the three star Michelin restaurant GUY SAVOY in Paris, France. After returning home he worked for the Ritz Carlton Buckhead and was on their opening teams for their properties in Sarasota, Florida and Lake Oconee, GA. From there he worked at Atlanta’s TROIS and JOËL. Most recently, Hays served as Chef Instructor teaching baking and pastry and various culinary courses at Le Cordon Bleu in Atlanta.
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