Learn the art of preparing and cooking fresh fish. This course includes a visit to our local Fish Market to see first hand fishermen bringing in the catch and preparing it for sale. Chef Judi Barsness will be your culinary guide for the day. Students learn to prepare a three-course luncheon (paired with wine), including a North Shore Bouillabaisse, and Walleye Two Ways - Fish Tacos, and En Papillote, in parchment pouch with lobster lemon dill butter. Rhubarb Brown Butter Streusel Tart will round out this menu that highlight the seasons harvest from the Minnesota waters and the earth.