Fish Boot Camp with Chef Mark Haskell SOLD OUT!

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Build confidence cooking fish from start to finish. Learn how to choose and purchase fresh fish, then dive into essential techniques: 

• sautéing filets, 
• baking whole fish, 
• and preparing crudo, escabeche, and tartar. 

We’ll cover heat, oils, coatings, acids, and flavor balance—plus how to tell exactly when fish is done—so you can cook seafood beautifully at home. You’ll prepare:

• Yellow Tail
• Seared Orange Monkfish Medallions
• Parchment Poached Salmon and Vegetables
• Bacalao Croquettes
• Baltimore Fish Stew with Chesapeake Fish Chiles

“Mark Haskell is awesome! I loved participating in the cooking process, the food was delicious and plentiful and I enjoyed the wine. I took the day off work for this class and have no regrets!” -Stacy

About Mark: Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

Click HERE for more classes with Mark Haskell!

A minimum of 6 students are required for the class to occur. Students will be notified if the minimum is not met.

If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.

PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.