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This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Blackened Striped Bass, Asparagus & Tartar Sauce

Serves 4

4 (6-ounce) skin-off wild striped bass filets

8 tablespoons blackening spice, recipe follows

High heat oil, e.g. canola or grapeseed

Kosher salt

1. Place a large skillet on the stove over high heat. Add a thin layer of oil.

2. While the pan is preheating, season the fish liberally with kosher salt. Evenly sprinkle blackening spice over each filet, ensuring both sides are covered. When the pan is shimmering, add the fish. Cook until the fish is deeply browned and caramelized, 2-3 minutes. Repeat on each side. Remove the fish to a rack set over a baking tray. Serve with broiled asparagus and tartar sauce.

Blackening Spice

2 tablespoons smoked paprika

2 tablespoons sweet paprika

1 tablespoon onion powder

2 teaspoons garlic powder

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon ground bay leaf

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1. Combine all ingredients in a bowl and mix thoroughly. Store in an airtight container for up to a month.

Broiled Asparagus

Serves 4

1 - 1 ½ lbs asparagus, trimmed of woody ends

1 - 2 tablespoons olive oil

Kosher salt, freshly ground black pepper

1. Preheat broiler to high. Prepare a baking sheet lined with foil.

2. Toss asparagus with oil, salt, and pepper; transfer to prepared baking tray and arrange the asparagus into an even layer without overlapping. Transfer to broiler and cook until charred, about 4 minutes for thin asparagus and 8 minutes for thicker asparagus.

Tartar Sauce

Makes 1.5 cups

1 cup mayonnaise

2 tablespoons fresh squeezed lemon juice

1 teaspoon worcestershire

2 tablespoons chopped capers

2 tablespoons chopped dill pickles

2 tablespoons chopped parsley

2 tablespoons chopped chervil

Kosher salt & fresh cracked pepper

1. Combine all ingredients in a bowl and stir to combine. Season with salt and pepper, taste and re-season with salt, pepper, and lemon juice.