Seafood Extravaganza

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.

Event Location

UCook Entertaining Cooking School , 5150 E. US HWY 30
Merrillville, Indiana, 46410

Event Fees

$ 65.00