Norwegian Salmon, Scallops & Spritzers (May 8)

Norwegian Salmon, Scallops & Spritzers (May 8)
Friday, May 8 | 6:00-8:00 p.m.
Harmons Bangerter Crossing Cooking School
Chef Mark Benson

Come learn how to demystify cooking seafood with Varlaks Norwegian Salmon and fresh Scallops in this hands-on cooking class. Chef Mark will show you the secret to simple techniques that will leave you wondering why you aren’t enjoying seafood every week at home! Learn how to properly cook salmon in the oven with aromatic herbs and lemons, pan-sear scallops, and prepare colorful, flavorful sides to go with them.

You will also learn how to make a mouthwatering vinaigrette, be introduced to new vegetables, and understand how to pair complimentary ingredients to create a cohesive dish. Don’t miss out on this popular class that changes with the seasons!

Menu:
- Butter Lettuce Salad with Shaved Fennel, Apple, Red Onion and Creamy Dressing to start
- Oven Baked Varlaks Salmon
- Pan Seared Scallops
- Lemon Dill Vinaigrette
- Sauteed Escarole with Pancetta, Tomato and Leeks
- Potato Puree with Roasted Garlic, Thyme and Black Pepper
- White Wine Spritzers

Seats are priced per person.
Please arrive 10 minutes prior to class time.
You must be 21 years of age to attend this class. Don't forget your government issued ID.
Please list any dietary restrictions in the comment section.
To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins.
Please contact the school at 16CookingSchool@HarmonsGrocery.com or 801-617-0111 ext. 1609 with any questions.

What to expect in a hands-on Harmons Cooking School class:
- You'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will be working in small groups, sharing workstations and equipment.
- Classes are 2 to 2 1/2 hours unless otherwise noted above.
- You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.