Friday, Apr 10, 2020
6:15pm – 9:30pm
Steamed Bivalves and Shrimp in Tomato-and-Garlic Broth – Every Mediterranean country has its version of shellfish in a tomato-based broth, a classic dish.
Fresh Parmesan Herb Baked Salmon Fillet – Baked salmon fillet with a buttery, Parmesan and herb crust that turns crispy and golden brown as the fish cooks.
Lobster Tail – Fresh broiled lobster tails with butter.
Cod Papillote (pah pee yoht) – The parchment-paper packets act as individual steamers in the oven, melding all the flavors as they roast together.
Confetti Rice – Diced sweet red and green pepper–along with green peas and parsley–add bright color to the simple rice dish.
Chef Brian’s Cheesecake Trifle – Cream cheese, powdered sugar, vanilla and fresh fruit.
UCook Entertaining Cooking School , 5150 E. US HWY 30
Merrillville, Indiana, 46410