Cooking Classes with a French flair.
Salmon Salad

The Visiting Chef: Hassiba Kebelli from the Ritz in Paris, France
A Salmon fillet is sliced in thin layers on the bias.
A mixture of herbs: Parsley, tarragon, garlic and dill are chopped fine.
The fish, herbs and a mixture of olive oil and lemon juice are layered and left to marinade for a few hours.

If you would be interested in a future class, give us a call: