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 a steak-style cut of bass or halibut (to be determined when sourcing).

You’ll get to sample the mussels and steak cut, 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.