Fish, Sauces & More

Chef Ken Wollenberg leads this hands-on class April 28 in creating the following menu:

  • Leek and Potato Soup with Chives
  • Baked Cod en Papillote 
  • Crispy Skin Salmon with a Lavender Beurre Blanc
  • Cajun shrimp Scampi over Pasta
    with a sauce featuring shallots, bourbon and beer
  • Creme Brulée

The class includes a full dinner.  BYOB welcome.  Ten people max.

Ken is a nationally award-winning chef and associate professor of culinary arts at Johnson and Wales University.  He has been the executive chef at Hay Harbor on Fishers Island NY for the past 16 summers.  His wife Yvette, also a chef, may join him in leading this class.