We might be landlocked prairie folk, but we love our seafood as much as
the next sailor. Often our hold-up on hosting seafood feasts has more to
do with the finicky prep work then it does with our lack of coastline.
To school us on how to prepare food from the water, Catch & The
Oyster Bar is holding cooking
classes ($85). The first of three classes is this Saturday, February
25 between noon and 3 p.m. Learn how to shuck an oyster, cook a scallop
and poach a salmon. Executive chef Kyle Groves will serve a meal of
seared Qualicum Beach scallops on Israeli couscous with grainy mustard
as well as poached salmon on asparagus with Hollandaise sauce followed
by chocolate torte with mint ice cream.
Now we can add the surf to our already perfected turf. Jaelyn Molyneux
Catch, 100 8 Ave. S.E., Calgary, 403-206-0000, www.catchrestaurant.ca
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