Master the Art of French Fish Cookery (June 23)

June 23 | 6:00-8:00 PM
Harmons Santa Clara Cooking School
Chef Stephanie Cardinal & Dietitian Melanie Taylor, MS, RDN, CD

There’s a moment in French cooking where technique does the heavy lifting and suddenly everything you make starts to feel intentional, composed, and makes your guests think you trained in France... This class is built around one of those moments.

We’ll focus on à la nage (swimming): a classic French method of gently poaching fish in a fragrant, aromatic broth. Once you understand it, it becomes a framework you can use again and again on different fish, with different flavors, without losing elegance or control. It’s the kind of technique that quietly upgrades everything else you cook.

The rest of the menu supports that idea: simple ingredients, elevated execution, and a finished meal that feels far more complex than it is.

• Spiced Orange Fennel Salad
• Halibut à la Nage with Parsnips and Tarragon Oil
• Roasted Smashed Potatoes with Thyme
• Mascarpone Lemon Mousse

Seats are priced per person.

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 65cookingschool@harmonsgrocery.com or 435-773-6200 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.