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Salt Baked Fish: Interactive Livestream Class

Los Angeles, California

$15.00

BYOW
persian
Livestream
ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. 100% of ticket sales are for Covid-19 relief, to financially support the individual class instructor, their restaurant staff, or a charity of their choice. --- *Viewer discretion is advised: This is a series of unscripted and uncensored videos intended to instruct in a way which feels authentic to the hosts and offers a bit of humor and levity to the viewer. Some of the language and themes the come up may not be suitable for all viewers. We ask you to keep this in mind when joining us. This weeks class features a favorite techniques for cooking fish: salt baking. We'll talk about this techniques versatility, types of fish you can use + recipes that compliment it. We're excited to share a technique that's easy to execute + a beautiful addition to your dinner table. We'll pair this dish with a fun, luscious and of course, natty white wine from the island of Corsica. Benefits go to Studio Atao, a community organization that creates content + live experiences at the intersection of food, art, technology and social impact. They've pivoted their content in order to offer tutorials and online resources to aid those effected by Covid19.

Menu detail

Salt Baked Fish + Tamarind Stew
Entree
Snapper is cooked in a salt crust of fresh citrus zest and served in a smokey and sour tamarind and cilantro stew from the south of Iran.

Add-ons

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