Date: Wednesday, November 3, 2021
Time: 5:30-7:30 pm
Cost: $30 per computer
Location: Zoom!

Sign-ups are limited; first come, first served! Registrants will be sent the Zoom link.

Check out the recipe and ingredient list for our meal: Brown Butter Roasted Fluke aka Summer Flounder w/ Honey-nut Squash and Apples, Brussels Sprouts, Black Oil Sunflower Shoots!

Sharpen your knives and your cooking skills and spend an evening at an online local seafood cooking class. Participants will be led by a professional chef, step-by-step, through the process of turning a beautiful local fish into a delicious meal they can enjoy with family or friends.

“Eating with the Ecosystem” is designed by a small non-profit of the same name, tailored to connect New Englanders with the fish caught in their backyard, the local fishing community, and each other.

Classes are facilitated by Kate Masury, program director of the “Ecosystem” group, and culinary instructions are provided by guest chef, Jason Timothy. Throughout the evening, professionals will discuss the featured fish, local seafood and fisheries, and any other seafood-related questions that arise.

This is a social setting, and you are invited to relax and interact!

The class takes place via Zoom. One registration is good for two people on the same computer. Prior to the class, all participants will receive a recipe with a list of ingredients and list of required tools (these are things such as cutting boards or pans that can be found in most home kitchens) that they will source and gather before the class. If participants need help sourcing their fish, Eating with the Ecosystem will provide support. During the class, while the chef is cooking online, participants follow along at home in their own kitchens, with their fish. Class size is kept small so that all participants can interact, ask questions, and even hold up their fish for everyone to admire or to receive personalized advice from the chef.

About the Chef:
Jason Timothy is the creative culinary director/co-owner of “Troop,” located in Providence. He graduated from Johnson and Wales University in 1997, and began his culinary journey working up and down the east coast. Ending up back in Rhode Island, he headed several kitchens, including Loie Fullers, his last stop on the tour before embarking on a new path. He helped start up Laughing Gorilla catering, which created such a buzz from a series of public and private events that a few partners invested in the brand.

This brings us to Troop…  A hip hop, surf and skate inspired restaurant, it focuses on global street food ideas using the bounty of Rhode Island’s best farmers. In his new role, Jason works with his chef to create new dishes and ideas for menus that not only challenge the guests, but the staff as well. Jason has worked with Eating with the Ecosystem many times over the years and is always a wealth of culinary information and so much fun to have in the kitchen!

About the Fish:
The featured fish for the class will be fluke, also known as summer flounder. Fishermen in New England catch at least six types of flounder. They all are fairly interchangeable in most recipes, but fluke stands out as an exceptional flatfish and a favorite for us at Eating with the Ecosystem. A left facing flounder with a large mouth with sharp teeth, fluke can be aggressive predators that prey upon small fish, squid, and crustaceans. This diet gives fluke a delicious mild yet sweet flavor, and a flaky but firm texture. We also love fluke because it is very versatile and can be prepared many different ways, including raw. Not only is fluke a tasty choice for dinner, but it is also a species that is increasing in abundance in our local waters and therefore a species that eaters can get excited about eating more of in the future!

Event Questions:CCCapeCod@cornell.edu
Registration Questions:Cole Johnston ’20