The Kitchen Fundamental series of topics are here to instill confidence in a certain aspect of cooking. This class will focus on 4 different types of fish and shellfish.
This is a hands-on cooking class.
- Whole Fried Yellowtail Snapper with Blistered Shishito Mojo and Tostones
- Shrimp Cake Po'Boy with Lettuce, Tomato, Pickles, and Pickle-Dill Tartar Sauce
- New Orleans-Style Oyster Stew in Puff Pastry Cups
- Catfish Katsu-Style with Kimchi Fried Rice
What to expect.
This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.
Wine will be sampled, but you must be 21 years of age or older to drink alcoholic beverages. Drink responsibly.
We recommend wearing sturdy, comfortable footwear and please come prepared to work standing up alongside our chefs, for the majority of the class.
This is a hands-on class. Master new skills as you work together, side by side, with our chefs to create an amazing meal.
Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is sampled. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.
Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, sesame, tree nuts, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.