On Thursday, February 27 at 6:00 pm, Carolina Crossroads invites guests to attend a cooking class in the Piedmont Room highlighting Chef Clark’s techniques preparing three types of winter seafood (Cold Smoked Sunburst Trout, “Full” Steamed Clams and Butter Basted Triggerfish). The event features the beers of Durham’s Fullsteam Brewery, with founder Sean Lilly Wilson on hand to speak to the importance of seasonal, local sourcing.
For the first hour, guests will enjoy Pickled Shrimp & Yucca, Flounder Brandade Croquette, Crispy Oysters with Country Ham Leek Reduction and Sturgeon Poached in Duck Fat Olive Tapenade.
Then at 7:00 pm, Chef Clark will provide a three-part cooking demonstration featuring Cold Smoked Sunburst Trout with Roasted Beets, North Carolina Apples, Frisse and Horseradish Vinaigrette; “Full” Steamed Clams served with Cilantro, Anaheim Chilies, Spanish Chorizo, Candied Orange; and Butter Basted Triggerfish accompanied by Sunchoke Puree, Roasted Radishes & Squash and Arugula Pesto.
Guests will also indulge in Warm Cinnamon Sugar Doughnuts served with Bourbon Anglaise, Caramel Dulcey Chocolate Lollipops and Coconut Passion Ice Cream with Ginger Sandwiches.
Reservations required. $45 per person and limited seating available. Please call Lina Hooker at (919) 918-2735.
Info at www.winterseafoodjubilee.com