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Please Note: This event has expired.
A Sustainable Seafood Workshop, led by Miel Restaurant’s executive chef, Jason Lalacona, will feature practical information for those who want to learn how to enjoy seafood responsibly.
Sustainable Seafood Workshop and Cooking Class
A Sustainable Seafood Workshop, led by Miel Restaurant & Bar’s executive chef, Jason Lalacona, aims to share practical information for those who want to learn how to enjoy seafood responsibly. With this workshop, Miel provides an opportunity to learn how to make thoughtful, sustainable choices at an individual level.
The workshop guides students through a detailed Source to Table instruction that includes why choosing a sustainable source is important and how to select, butcher and prepare fish. Chef LaIacona demonstrates useful techniques as he prepares seafood dishes, which will be enjoyed by participants. Techniques showcased are at an introductory to intermediate cooking skill level. The workshop opens with a cocktail and wine reception, and ends with a Q&A session led by Chef Lalacona.
The workshop will be held in Miel’s Barn adjacent to the restaurant.
Source: Submitted
ADMISSION INFO
$150/Participant
LOCATION
343 53rd Avenue North, Nashville, TN 37209
PARKING INFO
Guests may find parking just south of the restaurant, beside Miel's barn, or across the street from the restaurant.
Miel offers handicap and compact parking directly in front of the restaurant's doors.
