McCormick & Kuleto’s Seafood Restaurant Summer Produce Cooking Class Set for August 20 August 20, 2011

McCormick & Kuleto’s Seafood Restaurant in San Francisco will host a Summer Produce cooking class taught by the restaurant’s Executive Chef Liz Ozanich which will take place on Saturday, August 20 from 3:00 to 5:30 p.m.

The class is priced at $40.00 per person and will be held at the restaurant in Ghirardelli Square. Advance reservations are required and class size is limited. Call (415) 929-1730.

The menu to be taught will be a celebration of summer produce and be comprised of Heirloom Tomato Gazpacho with Dungeness Crab; Seared Wild King Salmon with Summer Succotash and Basil Oil; and a Rustic Stone Fruit Tart (will be served with Double Rainbow Ice Cream). Samples of each dish will be included with the class and welcome hors d’oeuvre will also be served.

Techniques for the searing and deshelling of crab will be covered, as well as for the preparation of sweet pastry.

Chef Ozanich, prior to joining the McCormick & Kuleto’s team, was the Executive Chef at the Seafood Brasserie in Santa Rosa, California, a venue that she helped launch in 2002. Before coming to the Bay Area, she was the protégé of the internationally acclaimed Philippe Boulot who was the Executive Chef at the Heathman Restaurant in Portland, Oregon and a winner of the James Beard “Best Chef/Northwest Region” award. Complementing her work on the West Coast have been stints in the American Midwest and a year spent in France.

McCormick & Kuleto's Seafood Restaurant is located in Ghirardelli Square (900 North Point Street) at the corner of Beach and Larkin Streets, in San Francisco, California. Validated parking is offered in the on-site garage. Visit McCormick & Kuleto's on the Web at www.mccormickandkuletos.com. For more information or reservations, also available at OpenTable.com, call (415) 929-1730.