204 Westshore Plaza, Tampa, FL
I have enjoyed Mitchell's Fish Market for years and met Chef Ben Bowman yesterday. His explanation of how to make their Ceviche and the secret ingredient made me think of us. He offered to show us the details that make their Cedar Planked Salmon turn out great every time. So here we go!
Regional Executive Chef Ben Bowman for Mitchell's Fish Market and his top staff have invited us to learn two of his "Signiture Dishes". Wild Sea Scallop and Shrimp Ceviche with Citrus, Mango and Cilantro; and Cedar Planked Salmon. How to prepare the Plank, a special Balsamic Glaze, sun-dried tomato pesto and the proper cooking technique for the Salmon and grilling the veggies. A demonstration of the preparation followed by the dish itself. All wound up with his Mitchell's Chocolate Cake and Vanilla Bead Ice Cream.
Spirits are extra but Coffee, Tea, Soft Drinks and hot sour dough bread included.
Our private room and afterward... the is always the bar.
Tax and gratuity included at $44.00.
Pay via PayPal to sign up.
Refunds are not offered for this Meetup.