Location: Huggins Science Hall, Acadia University Date: Sunday, November 17, 2013 Time: 12:00 pm - 1:30 pmPrice: $30.00 - Buy Now
Here in Eastern Canada, menus are often inspired by the oceans. We all know that eating seafood is good for us and can be a creative outlet for intrepid cooks. Chef Danny St. Pierre’s Auguste Restaurant (Sherbrooke, QC) is inspired by the new wave of “Bistronomy”. Cooking great ingredients with flair but not pretension. He leads a demo that explores what we can do with seafood; cooking fish and shellfish can be delicious without being daunting! Expand your seafood repertoire.