Appetizers
August 24, 2010
Sacramento cooking class caters to halibut enthusiasts

By Niesha Lofing
nlofing@sacbee.com

At upwards of $16 per pound, halibut can be more of an investment than dinner.

So when it comes to preparing halibut, knowing what you're doing is key.

Enter local chef Pajo Bruich.

Bruich, of Pajo's Boutique Catering, is hosting a cooking class Aug. 31 dedicated to teaching home cooks about the delicious flatfish.

Participants will learn how to select halibut and other fresh fish, the differences in fish's fat content, flavor and texture, how to cook various fish, how to properly sear and roast halibut, and how to pair local wines with fish, Bruich said in an e-mail.

Brand Little, of Wild Little Fish Company, is sourcing the fish and will be one hand during the class.

Participants also will feast on a halibut dinner (the menu is posted below), paired with local wines following the class.

Cost is $59 per person. Gratuity is not included. Reservations are required and can be made by clicking here. The class is scheduled for 6 to 8 p.m. Aug. 31 at Steel Magnolia Kitchen in Sacramento.

Menu

Salad of Heirloom Tomato
Basil panna cotta, lemon verbena gelee, green zebra gazpacho, compressed cucumber, liquid buratta spheres, Lucero olive oil sorbet, marinated heirloom tomatoes, balsamic reduction.

Pan Seared Wild California Halibut
Local sweet corn, potato croquant, applewood bacon, red pepper relish, garlic pudding.

Chocolate and raspberry dark chocolate gateau, raspberry gelee, dark chocolate mousse, white chocolate sorbet.

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