Chef Kevin Blaylock, new to BSC, has spent twenty years mentoring future chefs through programs accredited by the American Culinary Federation. As a chef instructor at The Institute for Culinary Arts and Sciences, he blends thorough technical knowledge with a genuine passion for professional cooking. Outside the classroom, Kevin’s culinary focus is on rustic, scratch-made dishes. Join him for an immersive exploration into the rich seafood traditions of the Pacific Coast. You’ll learn to master the art of seafood mise en place, discover the building blocks of a robust tomato-saffron broth, and participate in crafting a communal “Master Pot” of PNW Cioppino, brimming with salmon, shrimp, scallops, clams, mussels, and crab. Chef Kevin will also demonstrate how to make a Tarragon Garlic Compound Butter perfect for pairing with a baguette.
Complementary wine pairing.