Tuesday, June 21, 2011

Alaskan Seafood Class Part 3

Last week was the third installment of an Alaskan-themed seafood class and yet again, it did not disappoint. If there are a duplication of courses, I really don't remember nor do I mind one bit!

We started out with a cioppino, or a spicy fish stew which includes several kinds of fish. It traditionally was a stew made up from the catch of the day, originating in Italy. You can read more about it here: http://en.wikipedia.org/wiki/Cioppino

Since the stew had quite a kick from the red pepper, Michael served it with the Greek wine we had in cheese class last month called Elios, which has a crisp finish. Although I really could have used a glass of milk!

I was relieved to have gotten the fire out of the way so I could really enjoy the rest of the courses, especially since crab cakes were next. Chef Matt makes some of the best crab cakes because they are always so big and meaty, which often causes me much disappointment when I order them in a restaurant! It could be a meal all by itself! On the side was a delicious Remoulade sauce that added some sweetness to the crab so the wine needed to be mild. Michael picked out a Chardonney that wasn't oaky for a good balance.

The next course consisted of two, bite-sized pieces of halibut that were wrapped in bacon. Luckily, the poor fish was not tainted by the placement of the bacon and they came off easily. The halibut had a buttery flavor and required a drier, red wine to pair up with it to cut through the creaminess.

Last, and the best course, was a sockeye salmon that was also the best salmon I have ever had. The salmon had just arrived at Whole Foods a day or two before and just melted in my mouth. Outstanding! Since the salmon was so light and full of flavor (much like the creaminess of the halibut), another dry red, a Pinot Noir, paired well.

The next seafood class will take place in the fall and Chef Matt is wanting to go with a heavier theme such a trout or bisques.

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