Seafood Class 9/8

These seafood classes seem to be coming up quickly and there is already another one scheduled for October 6th! I'm not sure I can keep up!

This class again is a seafood lover's wet dream because each course was better than the next, even though there wasn't anything flashy on tonight's menu.

We started off with Creole Crawfish Cakes...in other words crawfish tails were used instead of the typical crab and Seafood Chef Matt said that it took him four tries to get it right...basically, he needed to stop chopping the fish so fine so that the cake would stay together. And these were giant, meaty cakes with quite a bit of cayenne pepper to give it quite a kick.

Chef Matt was inspired by a seafood and pasta dish that he had at a wedding over the weekend but decided it would be better as a Smoked Rainbow Trout Penne Pasta. I thought the trout was a little fishy and not my first pick but the light oil dressing with parmesan cheese was really tasty without weighing you down. I was just about full after we each got two servings of pasta.

Keeping with the New Orleans theme, next up was a catfish Po'boy and for sure I thought the catfish would have a fishy taste but with the cajun seasoning on top of french bread, tomatoes, and pickles, it was just the right amount of fish flavor. It's probably the first time I've enjoyed catfish. This course required extra napkins!!!

The last course was my favorite...although not to take away from any of the other courses, but we finished off with a fried walleye. I've never had this before...again...expecting something totally fishy tasting but it was incredibly light! It might as well have been tilapia! I couldn't believe it. This fish was breaded and served with a sweet, light sauce and I definitely overdid it on this course.

I am hoping to recover in time for next month!