Bisque and Biscuits (Nov 6)
Friday, November 6| 6:00-8:00 p.m.
Harmons Station Park Cooking School
Chef Laura
Set course for a night that’s smooth sailing from start to finish. In this class, we’re diving headfirst into seafood bisque — a rich, velvety soup that proves bisque is more about flavor depth than fancy titles. You’ll work with fresh seafood and learn chef skills that build big, briny flavor, all while keeping things fun, approachable, and shipshape.
This isn’t a “throw it in the pot and hope for the best” situation. We’ll navigate stocks, balance the tides of cream and seasoning, and steer straight toward a bisque that’s full-bodied, comforting, and worthy of a cheerful hoorah from the galley. If you think you know cheddar and chive biscuits, prepare to be rocked! Our recipe will knock the others out of the water.
How about we wrap up your night with bacon wrapped scallops? No need to test the waters of your techniques here, we will have you searing and scalloping with the best of 'em. You'll castaway and enjoy a fun, special evening indulging in some of the best Harmons seafood department has to offer.
Menu:
Fisherman Preston's Lobster Bisque
Bacon Wrapped Scallops
Cheddar and Chive Biscuits
This is a tide and true favorite here at Station Park, spots fill up quickly! If the ship sails without you watch for our next rendition of this seasonal favorite.
What to expect in a hands-on Harmons Cooking School class:
You'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
You will be working in small groups, sharing workstations and equipment.
Classes are 2 to 2 1/2 hours unless otherwise noted above.
You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.
Seats are priced per person.
<h3>Friday, November 6| 6:00-8:00 p.m.</h3>
<h3>Harmons Station Park Cooking School</h3>
<p>Chef Laura</p>
<p>Set course for a night that’s smooth sailing from start to finish. In this class, we’re diving headfirst into seafood bisque — a rich, velvety soup that proves bisque is more about flavor depth than fancy titles. You’ll work with fresh seafood and learn chef skills that build big, briny flavor, all while keeping things fun, approachable, and shipshape.</p>
<p>This isn’t a “throw it in the pot and hope for the best” situation. We’ll navigate stocks, balance the tides of cream and seasoning, and steer straight toward a bisque that’s full-bodied, comforting, and worthy of a cheerful hoorah from the galley. If you think you know cheddar and chive biscuits, prepare to be rocked! Our recipe will knock the others out of the water.</p>
<p>How about we wrap up your night with bacon wrapped scallops? No need to test the waters of your techniques here, we will have you searing and scalloping with the best of 'em. You'll castaway and enjoy a fun, special evening indulging in some of the best Harmons seafood department has to offer.</p>
<p>Menu:</p>
<p>Fisherman Preston's Lobster Bisque<br>
Bacon Wrapped Scallops<br>
Cheddar and Chive Biscuits</p>
<p>This is a tide and true favorite here at Station Park, spots fill up quickly! If the ship sails without you watch for our next rendition of this seasonal favorite.</p>
<h3>What to expect in a hands-on Harmons Cooking School class:</h3>
<p>You'll work together with other students in a fun, hands-on environment led by our professional chef instructors.<br>
You will be working in small groups, sharing workstations and equipment.<br>
Classes are 2 to 2 1/2 hours unless otherwise noted above.<br>
You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.</p>
<p>Seats are priced per person.</p>
