Seafood Cookery & Wine Pairing

February 18th, 2013 No Comments
April 17, 2013 @ 6:30 pm – 9:30 pm

seafood & wineWe’re sorry, but registration for this class is now closed.

Partial hands-on class

Chef Blake Swihart returns to show us more ways to prepare and cook seafood.   You’ll larn how to work that delicate balance to not overcook or undercook fish.  This class will also include sampling which wines go best with the dishes prepared.




  • Smoked Catfish Spread
  • Scallop Ceviche
  • Curried Shrimp Skewers with Jezebel Sauce
  • Cedar-planked Salmon
  • Grilled Bass on Hearty Green Salad with Green Goddess Dressing

(Menu is subject to change based upon product availability).


Chef Bio:

Blake discovered the business of food marketing after graduate school in nutrition and culinary training at the Culinary Institute of America. Eight years working  with a major food marketing agency in New  York City allowed him to do everything from recipe development and spokesperson touring to training seminars and food photography.  He started his own company in 1985 and partnered with Kathleen Sanderson in his current company, Foodservice Solutions, in 1995. It is a full-service marketing agency focusing on foodservice: new product concepting, promotions and marketing support. This includes designing training programs and developing  materials for all of clients including recipes, videos and menu analysis. Some of his clients include: Perdue, Idaho Potatoes, Knouse Foods, Campbell’s Soup, USA Rice, Nutella, Bush’s Foodservice and PureVia.

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