Master Cioppino Cooking! Learn a classic seafood special from a seasoned San Francisco Fisherman!
I’ve been a fisherman and free-diver all my life- starting in southern Australia. I’ve picked up some amazing seafood recipes in my 15+ years of commercial fishing but nothing tops this Cioppino recipe I learned from Sicilian fisherman nearly a decade ago. Cioppino is a classic San Francisco dish, historically made by Italian immigrant fisherman out at sea and now is a staple at seafood restaurants around the country. Join my 3-hour hands-on workshop and learn how to make this amazing Cioppino from scratch using only the freshest and best local ingredients. In this workshop, you’ll learn about local seafood types (Rockfish/Pacific Snapper, Mussels, Dungeness Crab, Clams and other in-season local seafood) and how to make classic fish broth from scratch, homemade tomato sauce and integrate it into the mix- cooking all this amazing seafood to absolute perfection. We’ll do all this while enjoying Italian wine in the outdoor setting of a classic San Francisco Presidio home. Price includes all ingredients, herbs and wine. Come hungry and ready for an unforgettable experience. 48-hour reservations required.
Tal is an accomplished event curator, entrepreneur, outdoorsman, adventure guide, fisheries biologist and chef. He has planned and executed active trips and cultural immersion and culinary experiences all over the world for groups ranging from 4 to 50+ people. Tal holds an MBA and a Bachelors of Science in Aquaculture and Fisheries Biology. He is an avid cyclist, climber, free-diver, hiker and lover of all things outdoors. A native Australian, Tal now resides in San Francisco’s historic Presidio district.
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