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University Connected Learning
Truly fresh seafood tastes succulent, never fishy! Join us in a celebration of the sea. We'll start with a refreshing salad of sweet calamari, romaine, fennel, and cucumbers dressed with a lemon dill vinagarette. From the depths of cold water comes halibut, the king of whitefish. Enjoy this updated take on oven-seared halibut with proscuitto, basil and roasted red pepper coulis. See the caramalizing process of teriyaki-glazed salmon with fragrant jasmine rice. We will finish with a trip to the French coast for classic moules (steamed mussels with shallots, white wine, and lemon), with linguine and parsley.