McCormick & Kuleto’s Seafood Restaurant in San Franciscowill host a cooking class taught by the restaurant’s Executive Chef Liz Ozanich which will take place on Wednesday, March 16 from 6:30to 8:00 p.m.
The class is priced at $25.00 and will be held at the restaurant in Ghirardelli Square. Advance reservations are required and the class size is limited.
The menu that will be taught will be comprised of Lobster Medallions with artichoke and chestnut wonton ravioli in a porcini mushroom broth; Petrale Sole Veronique with baby carrots, parsnips and cippolini onions; and Dried Fig Compote with aged balsamic vinegar over Double Rainbow vanilla ice cream. Samples of each dish will be included with the class.
Techniques for de-shelling lobster, stuffing wonton ravioli, sautéing fish and making the perfect wine butter sauce will all be covered.
Chef Ozanich, prior to joining the McCormick & Kuleto’s team, was the Executive Chef at the Seafood Brasserie in Santa Rosa, California, a venue that she helped launch in 2002. Before coming to the Bay Area, she was the protégé of the internationally acclaimed Philippe Boulot who was the Executive Chef at the Heathman Restaurant in Portland, Oregonand a winner of the James Beard “Best Chef/Northwest Region” award. Complementing her work on the West Coast have been stints in the American Midwest and a year spent in France.
McCormick & Kuleto's Seafood Restaurant is located in Ghirardelli Square(900 North Point Street) at the corner of Beach and Larkin Streets, in San Francisco, California. . Validated parking is offered in the on-site garage. Visit McCormick & Kuleto's on the Web at www.mccormickandkuletos.com. For more information or reservations, also available at OpenTable.com, call (415) 929-1730.