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Fish and Shellfish - Basics of Gourmet Cooking - Session 3
Sat, Mar 21
|Tucson
In week three of our series, we will be working with fish and shellfish.
Time & Location
Mar 21, 2026, 1:00 PM – 4:30 PM MST
Tucson, 1060 W Magee Rd, Tucson, AZ 85704, USA
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
Sale ends
Mar 19, 9:00 PM MST
Single Class
$99.00
+$2.48 ticket service fee
Total
$0.00
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