Today while we are cooking, Chef will talk about Fresh vs. Frozen, Wild vs. Farmed – where, when and how to buy great seafood.

• · Grilled calamari steaks with tomatoes, chillies and citrus
• · Trout cooked in parchment paper with leeks, carrots & white wine butter sauce
• · Mussel steamed with chorizo, Thai curry and fresh cilantro
• · Crusted seared tuna loin with soy ginger balsamic glaze

 $59 or all 4 for $199