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Fish and Shellfish   #BOC 3
Participation     $89                                                         
Mardi Burden   
1 - 4:30 PM      
        In week three of our series, we will be working with fish and shellfish. We will sauté, grill, and bake en papillote (in parchment paper). Our menu includes Shrimp with Chive butter appetizer, Penne Pasta with Shrimp and Feta, Salmon en Papillote, Bucattini a Frutti di Mare, Mixed Green Salad with Lemon Thyme Vinaigrette, and Lemon Pound Cake for dessert!

Basics of Fish and Shellfish

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