Date: Sunday, November 7th Time: 5pm Eastern/2pm Pacific Platform: Zoom

The next, live, virtual cookalong with be taught by Turtle Boat in Denver, where you can pick up Colorado Poki Salads. They use as many local ingredients as possible, and even have a plethora of options for vegetarians and vegans. They’ve even created their own vegan protein! But, in this class, we are going to focus on creating an excellent fish dish and making sure that you can pan-sear fish for the rest of your life. How often can you acquire lifelong skills for only $23.99 from the comfort of your own home? I’d say, not often… Don’t miss out!

What we will be making*
Pan-Seared Trout with Miso Honey Glaze
Pea + Pearl Onion Purée, Kohlrabi Slaw, Kabocha Mash
Cocktail: Sneaky Pete

*Vegetarian/vegan substitutions for everything!

Special Equipment:
Blender
Mandolin or Box Grater
Squeeze Bottle (optional)

Ingredients:
(a list of exact quantities will be sent within 24 hours of signing up for class)
Peas (ok if frozen)
Pearl Onions
Heavy Cream (V-sub Barista Oat Milk)
Chilled Butter (V-sub Grapeseed Oil)
Mascarpone (V-sub Coconut Cream or Vegan Yogurt)
Honey (sub Brown Rice Syrup)
Kabocha Squash
Kohlrabi (sub Jicama)
Celery
Microgreens for garnish (optional)
Ginger
Green Onion, thinly sliced
Garlic Cloves
Grapeseed Oil
Rice Wine Vinegar
Soy Sauce
Sugar, Salt, Pepper
Light/White Miso

2x (1 per person) 8-10oz fillet of Red Trout (sub equivalent Steelhead, Charr, Salmon, Tilapia, or almost any flaky buttery fish) (we'll be using sustainable Riverence Steelhead Red Trout) (Vegetarians sub tofu, mushrooms, or substitute of your choice)

Cocktail:
Heavy Cream (V-sub Barista Oat Milk)
Rye or Whiskey (we'll be using local Locke + Co. Aspen Aged Rye)
Coffee Liqueur
Ice