CULINARY CAMP

Fancy Fish: Easy & Impressive Party Ready Food

with Christine Burns Rudalevidge

April 5 – 7, 2019

(Friday eve & Saturday day)

make fish the star of the part.

Dates

April 5 – 7, 2019
(Friday eve & Saturday day)

Put down the cocktail sauce and step away from the boiled shrimp! Learn new ways to make seafood the guest of honor at your next party. From appetizers to entrees, you’ll learn everything you need to know to make fish the easy and delicious star of the party.

A limited number of accommodations are available and will be booked on a first-come basis, payment is due at time of booking. Contact The Inns at St. Albans to arrange for accommodations before purchasing your tickets or, purchase an all-inclusive ticket online and someone will contact you to book the accommodations that best fit your needs.

Christine Burns Rudalevige

Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. Her writing and original recipes appear regularly in print Cooking Light, Eating Well, Fine Cooking, The Coastal Table, Edible Maine and Edible New Hampshire and on-line at Food52.com, The Cook’s Cook, NPR and ZesterDaily. She’s worked in professional kitchens since she was 15, completed her formal culinary school training at 42, and has most recently enjoyed the thrill of the restaurant cooking scene as a partner in Butter+Salt, a pop-up restaurant company that hosts a series of special dinner events in Brunswick.

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