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Fish and Shellfish - Basics of Gourmet Cooking - Session 3
Sat, Jan 24
|Tucson
In week three of our series, we will be working with fish and shellfish.
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Time & Location
Jan 24, 2026, 1:00 PM – 4:30 PM MST
Tucson, 1060 W Magee Rd, Tucson, AZ 85704, USA
Guests
About the event
In week three of our series, we will be working with fish and shellfish. We will saute, 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!
Single tickets will go on sale when course begins.
Tickets
Basics of Fish and Shellfish
Single Class
$99.00
+$2.48 ticket service fee
Sale ended
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