You guys have been asking for fish, and here it is. Tonight Sugar Hiccup mastermind chef Erika showcases seafood with a beet-cured salmon, flavor-packed fresh mussel preparation, and cod en papilotte. You’ll get to sample the mussels and cod, plus take home your cured salmon to eat in a few days. She’ll demo a salmon side/belly breakdown and how to build all the sauces. Join us for class and make restaurant style fish at home attainable.

Demonstration and active participant style class with Erika. You’ll eat during class and also take home actively curing salmon.