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Fish From Around The World with Chef Angela Kenyon
October 7 @ 3:00 pm - 6:00 pm$100
Fish is so tasty and good for you. And with just a few tips about temperature, timing, and seasoning, fish dishes are actually quite easy and fun to make.
If you want to learn some fish recipes that are perfect for entertaining in Hawaii, please join Chef Angela Kenyon, the chef who brought you Risotto Madness, Summer Pupus, and Get to Know Gnocchi.
In this “participation” class, Chef Kenyon will show you four unique fish dishes that draw inspiration from Peru, Italy, Spain, and the Mediterranean while giving you great tips about making fish that is perfect every time. Specifically, you’ll learn and enjoy the following:
(1) Peruvian style kampachi ceviche served with purple sweet potato chips in honor of the over 4000 varieties of potatoes that grow in Peru. The fish is technically raw, but it cooks slightly in citrus acid.
(2) Sicilian style ahi carpaccio served paper thin with citrus, fennel, and capers.
(3) Spanish Minutas lightly battered in “Big Wave” beer from Kona Brewing Company and served with a spicy aioli.
(4) Mediterranean style salt encrusted whole opakapaka served with a fresh lemon mint vinaigrette. It is stuffed with a variety of aromatics and baked becoming moist and perfectly delicate.
All of this will be served with a simple local mixed green salad and a basic vinaigrette.
About the Chef:
Chef Angela Kenyon is originally from upstate New York. She developed her love of cooking when, as an only child, she helped in her grandmother’s diner so she could spend time with her cousins. She now lives in Hawaii, which she has called home for 15 years, and works as the Executive Sous Chef at Kukio. Chef Kenyon loves to travel the world and spent several years training and traveling in Europe. She specializes in Italian cuisine.