Coastal Seafoods

Gift cards in the dollar amount equal to the class registration fee are available at all locations. All classes are subject to cancellation or date changes due to lack of enrollment.

Registration

Call the Minneapolis retail store at: 612-724-7425

Cost:
Includes all material and recipes

Sushi $60.00
Single night classes $50.00
Two part classes $90.00

Private classes, please call for information 612-724-7425
Payment is due at time of registration, we accept Visa, Master Card and Coastal Gift Cards.
Notification of reservation cancelation is needed 48 hours prior to class. Charges may apply if cancelation is less than 48 hours prior to class.

Cooking Classes

SUSHI FOR BEGINNERS
This introduction to sushi class will cover the fundamentals for a lifetime of sushi exploration, introducing you to the skills you will need to make sushi at home. Looking at the huge variety of fresh fish flown in daily from all around the world to Coastal Seafoods you will learn how to select the perfect fish for your sushi menu, In addition to a discussion on “sushi vocabulary”, techniques cover cultivating the perfect sushi rice, the making of a variety of rolls and other priceless techniques.

March 18th
April 8th
June 10th
August 12th
September 7th
October 14th

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GOURMET FISH
It’s a lot easier than you think. Join Jahn Brink as he shares a little information and a few techniques that will transform an ordinary meal into an extraordinary one. April 1st he will be making seared sea scallops with bacon aioli, halibut confit with gingered tomato jam; on September 9th it’s mussels with a saute of bell peppers and honeyed striped seabass. Jahn also has a habit of bringing in amazing deserts to finish the evening.

April 1st
September 9th

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SEAFOOD ON A BUDGET:
Meals for ten dollars or less (per person)
Make your dollar stretch in these tough economic times. This class will teach you to utilize oft overlooked seafood and ingredients already on hand in a variety of flavorful dishes. Whether it is stews, rice or noodle dishes, or salads, you will learn how to make your dollar go farther without sacrificing quality. Shellfish, whole fish, and seasonal selections will be featured.

April 22nd

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ADVANCED SUSHI
Whether you have covered the basics with Nils at Coastal Seafoods, or honed your sushi skills on your own, our advanced sushi class offers a little more artistic and daring look at the world of sushi. We will learn how to make inside-out rolls, spider rolls, unagi, saba and a selection of other sushi both beautiful to look at and fabulous tasting!

May 6th
November 11th

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STREET FOOD
There is nothing better when you are on the run than a quick, cheap meal from a street vendor. In many cities food carts are the main form of dining out for the masses. Get a taste of how the rest of the world eats. With ample opportunities for hands-on participation you will learn to make, and enjoy, easy and tasty dishes such as crab shu mei, Baja-style fish tacos, and takoyaki. These recipes are great for parties and cooking with kids.

June 24th

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TOO HOT FOR THE KITCHEN: OUTDOOR GRILLING
This class is designed to familiarize the outdoor novice with the basics of seafood handling and selection. The majority of this class will focus on different preparation techniques for fillets, steaks and even whole fish; developing, improving and expanding your outdoor seafood preparation repertoire. Learn how to use natural charcoal and cedar planks to impart flavors to your grilled seafood.

May 20th
August 26th

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KNOW YOUR SEAFOOD PARTS ONE AND TWO
Start at square one with this two part series where you’ll learn the what, where, why and how’s of seafood. Guest Chef Jon Blood will draw from this 11 years of Coastal Seafoods experience and give you all you need to know to feel confident when working with seafood. The first class in this series is hands on and lecture bases, touching on the precursors of preparing seafood, then moving into the basic preparation techniques Part two of this series continues with Guest Chef Jon Blood covering preparation techniques and divulging great recipes for almost every type of seafood. Moving on from the in-depth informational overview and seafood survey from part one, this class applies the knowledge acquired in part one to develop a confidant seafood cook in the kitchen. Two part classes must be taken together.

September 23rd & 30th

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PRIVATE CLASSES

Need an office team building event? Have a group of friends looking for something new to try? Take a cooking class and enjoy fresh seafood. Call to plan your event.. Times and dates are limited to weekdays and evening hours.