Cooking
Saturday, September 16 - 9:30 am Three Poached Fish Recipes with Seasonal Ingredients, Jim Milliman, Hanna, Traverse City $39.00 Sea Bass Poached in a Cider and Ginger Broth with Pumpkin Risotto Tender sea bass gently poached with cider spiked with ginger. It is accompanied with pumpkin risotto and garnished with a Dijon apple salad Walleye Loin Poached in Stout with Fall Mushrooms Plump walleye loins simmered in Guiness Stout with fall mushrooms. It is accompanied with cornmeal dusted onion confit, with bacon. Braised Lobster Medallion in White Wine and Saffron Lobster medallions braised in a saffron and white wine broth, accompanied with soft corn polenta. Type your name in the field below. Click the "+" button to sign up two or more attendees.