Renowned Seattle Chef Tom Small provides the basics of choosing, storing and preparing seafood. It all starts with the finest quality ingredients, where to look, what to look for and what to avoid. Learn how to best keep your seafood as fresh as possible until you are ready to cook. Then how to prepare fish with a variety of different cooking methods. Tom received his inspiration for cooking from his mom. He has a diverse culinary background including education, development and journalism in addition to his management in restaurant kitchens. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine.
Message from Chef Small: I enjoy cooking with fresh, seasonal ingredients to try and use as much local produce and meat as possible. I believe that food can be simple, and still taste amazing. I love to talk and learn about food, whether it's with friends, customers, strangers in the grocery store, my family (even my young children) . . . it's just part of my life. I hope that I am able to share some of this passion with you through these DVD's so that you may be inspired to cook and create for yourself, your family and friends.
Learn all about Seafood while preparing:
- Shellfish: Clams, Green Curry Mussels
- Oysters Rockefeller
- Oysters with Mignonette
- Crab Cakes
- Shrimp Cocktail
- Shrimp Etouffee
- Fish: Lomi Lomi Salmon
- Classic Ceviche
- Cuban Style Ceviche
- Cod Cakes
- Blackened Catfish
- Fish Rubs
- Whole Fish
- Fish and Chips
SAUCES:
- Buerre Rouge
- Lemon Caper Aioli
- Remoulade
- Jalapeno Cocktail Sauce
- Slaw Dressing
- Mignonette
- Beer Batter and Breading Mix
- Cioppino, Soups
- Chowders and Sushi Rice
- Grilling and Smoking
