Chef Mark Haskell will be hosting the Fish Bootcamp at Hill Center where he will demonstrate beautiful recipes using yellow tail, orange monk fish, and salmon. These noble fish will be transformed into medallions, soups and croquets before your very eyes and seasoned to delight. While the flavors may take you all over the world, the Chef will bring you back close to the bay with Baltimore fish stew. Sign up for this class to extend your seafood palate!

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.