Many of us have forgotten that the meat we buy comes from animals. The Whole Beast series will highlight the processes involved in butchering and preparing prime cuts, as well as some of the lesser-known bits.

In this interactive Zoom class, Chef Mark Haskell will show participants how to choose the proper piece of fish and a variety of ways to prepare this healthy protein. The chef will demonstrate Salmon en Papillote.

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.

An ingredients list and recipe will be sent out before the class. All registrants will receive a link to the video of the class.