“There’s lots of good fish in the sea.” Well, actually there aren’t. Overfishing of some of the most popular varieties has left us in a situation where we need to start thinking about what fish we consume and how it was caught or raised. But with the current ubiquity of grocery “super stores”, with their giant seafood departments and year-round selection of fish from all corners of the world, how do we know which fish should be avoided and which are safe to purchase? Whole Foods Market, for one, has instituted a rating system based on information from the Marine Stewardship Council, the Monterey Bay Aquarium Seafood Watch, and the Blue Ocean Institute to help their customers make informed decisions about what to purchase. In our class we’ll go over the Whole Foods rating system and teach you the easiest ways to select sustainable fish to cook at home. You’ll learn which fish are local to our East Coast waters and seasonal in the fall and winter. Then you’ll learn some healthy and delicious recipes that can be prepared in less than 20 minutes each so you can enjoy them on any night of the week. You may not have given much thought to sustainability or the health of the environment when you purchased fish before but, after this class, you’ll have bigger fish to fry.
Recipes: Thai Curry Mussels with IPA, Spicy Tomato Stewed Squid with Chickpeas & Couscous, Quick & Simple Fish & Chips, Arctic Char Shitake Mushroom Parchment Packets with Ginger Miso Baby Bok Choy
Class Type: Part of our Fast & Fresh Weeknight Meals Series
Class Notes: Want fast, fresh, sustainable fish on a weeknight? We have all the instructions you need to do it, simply and delectably!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.