Michelle will show you how to make restaurant-quality salmon dishes that are fast and easy to prepare with the most basic of kitchen tools, starting with elegant Scandinavian Gravlax (cured salmon) with a tangy mustard-dill sauce. She will teach you to gently roast salmon to pink perfection with a velvety-soft flakiness that allows you to adjust flavor profiles to your liking. Enjoy Umami Tarragon Glazed Salmon in a hearty poke bowl of fragrant jasmine rice, avocado, kumquat, seaweed, aleppo pepper, and bright-flavored pickled cucumber, radish and ginger; samplings of classic Mustard & Dill Salmon with roast asparagus and a silky lemon cream sauce with capers, as well as a melt in your mouth Moist-Tender-Simple Salmon with a micro green salad. Pan-Seared Crispy Salmon imbued with the earthiness of thyme served with a fresh-flavor burst of citrus gremolata will finish this cooking demonstration of 5 ways to prepare versatile, omega-3-rich Pacific Northwest Salmon. A zesty Lemon Gelato will be your sweet farewell. Sip and savor taste pairings with two vibrant, biodynamic Oregon wines ~ our lovely and local Upper 5 Vineyard sauvignon blanc (Talent) and Cooper Mountain Cooper Hill pinot gris (Willamette Valley).
This class is gluten-free and can accommodate dairy-free.
Please note that we cannot issue refunds for missed classes or cancellations that are made within 48 hours of the class.
Instructor: Michelle Guerrie
I started my culinary adventures in the third grade with an Easy Bake oven. I vividly remember cooking tiny chocolate cakes under a light bulb and how happy it made my brother and sisters to have a wee bite of an itty-bitty cake. My mother was a wonderful self-taught cook, and she shared her appreciation of food with me. She produced huge dinner spreads with an array of wonderful dishes, and what sticks in my mind is my father’s favorite meal of pinto beans, cornbread and lemon meringue pie. My mom would give me the important job stirring the lemon custard for the pie. Later, when I was 12, my mother purchased a café and I learned to wait tables and flip burgers with the best of them.
I love waitressing and cooking. To me, service is an opportunity to give people a magic carpet ride. I have kicked up my serving game a notch and I am adept at tableside carving of game or fish and flaming desserts. How fun is that? The world is my oyster, literally, and I love learning about cuisine, food traditions and cookery from every culture. I am the consummate student of all things cuisine. Food is my passion and I hope to share the beauty of food with people of all ages. It is never too early or too late for cooking skills! My philosophy is delicious, affordable and easy meals can be prepared in 30 minutes or less ~ mental “Mise en place” is the key.
I have trained with chefs from around the world, a couple of my favorites being Julia Child and Jacques Pépin. I am a graduate of the Culinary Institute of America with a culinary arts degree and hold a pâtisserie certificate from Le Cordon Bleu. I have whipped up desserts at a 5-star Aspen hotel, helped in the legendary Chez Panisse kitchen, studied and prepared vegetarian cuisine at Ananda Expanding Light ashram and made breakfast delights at Ashland's Winchester Inn. I teach the savory and the sweet with a special affection for French, Italian, Mexican, Japanese, Thai, Indian and, of course, delicious American fare.