Back in the Kitchen, with Chef Joe Cizynski

Presented by the Cultural Center of Cape Cod on Friday, March 1, from 6-8pm. You have asked me when classes will return to the kitchen. So, we have started it, and this is our second week of classes. We will be doing 3 classes a week, once a month and each night will have the same menu so you can decide which night you want to attend. Class is limited to 10 people each night so reserve early. Complimentary bubbles will be served, and it is a BYOB evening. This week is classic Bouillabaisse!! The bowl of bouillabaisse lands on a table in an upscale New York restaurant. A rusty saffron broth swirls around fat scallops, blushing-pink shrimp, jet-black mussels, and clamshells the cold color of slate. Topping it off is a hunk of lobster tail and the tender claw meat, deftly removed from the shell in one piece. It's fragrant, beautiful, and undeniably delicious. But it's just not bouillabaisse!! Bouillabaisse is a rustic fish stew from the Provençal port city of Marseille. The most famous version is a grand feast, featuring an array of fish intended to feed a crowd. Aside from the variety of fish, it's defined by a handful of key ingredients and flavors: floral saffron, sweet, and anise-y fennel, and a subtle note of orange zest. Classic Bouillabaisse is a 3 course meal featuring broth with rouille, then the whole poached fish with broth and then potatoes poached in the broth with a frisée salad. We will have, at a minimum, John Dory, grondin, monkfish, loup, eel, whiting, sea bream, daurade, and any other fish that becomes available. Some cheese to finish. White wines from Provence are recommended especially Cassis Blanc. $75/$65 for members. ?Register at www.cultural-center.org or call 508-394-7100. The Cultural Center is located at 307 Old Main Street in South Yarmouth.