Norwegian Salmon, Scallops & Mocktail Spritzers (December 10)

Norwegian Salmon, Scallops & Mocktail Spritzers
Thursday, December 10, 2026, 6:00–8:00 p.m.
Harmons Bangerter Crossing Cooking School
Chef Dee Beltz

Come learn how to demystify cooking seafood with Varlack Norwegian Salmon and fresh scallops in this hands-on cooking class. Chef Dee will show you simple techniques for cooking salmon in the oven with aromatic herbs and lemons, pan-seared scallops, and flavorful sides. You’ll also learn to make a vinaigrette, try new vegetables, and pair ingredients to create a cohesive dish.

Menu:
- Butter lettuce salad with shaved fennel, apple, red onion, and creamy dressing
- Oven-baked Varlak salmon
- Pan-seared scallops
- Lemon dill vinaigrette
- Sautéed escarole with pancetta, tomato, and leeks
- Celery root and parsnip puree
- White wine spritzers

Seats are priced per person. Please arrive 10 minutes before class. You must be 21 or older to attend; bring a government-issued ID. Please list any dietary restrictions in the comment section.

To receive a refund or credit, submit cancellations at least 48 hours before class begins.

For questions, contact the school at [email protected] or 801-617-0111, ext. 1609.

In this hands-on class, you’ll work with other students in small groups, sharing workstations and equipment. You’ll be standing, cooking, and working for most of the class, so wear comfortable, closed-toe shoes and tie back long hair.