Intimidated by oyster shucking, sashimi, or whole fish preparation? Fear not fish lovers!
At this demonstration and dinner, Chef Tiziano will show you how to source, shuck, store, slice, scale, and savor seafood dishes that many home chefs are hesitant to prepare on their own…(Actually, it’s not as hard as you think!) Guests will observe the preparation of each course, and then enjoy each dish the chef prepares alongside seafood friendly beverages.
Tiziano Fioretti is the chef owner of Most Crudo. Originally from Rome, Italy, he moved to California to pursue his career as a chef and restauranteur, and has managed and served as executive chef at multiple restaurants in the Los Angeles area.
Guests will enjoy a meal and seafood friendly wines. Course by course Chef Tiziano will demonstrate the ease of working with the culinary world’s more intimidating ingredients such as uni, whole fish, and crudo (raw fish preparation). Take the mystery out of these ingredients and bring these upscale seafood dishes into your cooking repertoire. It’s easier than you think!
Menu Items (subject to change):
Demo: Oyster Shucking
Dish: Oyster Shooter and Homemade Cocktail Sauce
Demo: Sashimi and Crudo Sourcing, Storing, and Preparation
Dish: Crudo Course TBA
Demo: Whole Fish Preparation
Dish: Whole Roasted Fish TBA
Demo: Santa Barbara Uni
Dish: Pasta Course TBA
*This event features a set menu custom-created for the experience. Please include all food allergies upon registration. We may be unable to accommodate last-minute dietary restrictions.