This class is based on Hugh’s recently published cookbook, Fast Fish. Fish is low in fat, matches well with a wide range of sauces, marinades, and seasonings, is easy to prepare, and cooks extremely quickly. This class will tell you everything you need to know about marinating fish, how to judge the freshness of fish, how to determine what cooking technique will work the best for each type of fish, and how to tell when fish has been perfectly cooked.

Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 30 years, over 100,000 people have attended his classes at cooking schools throughout North America, and at his own cooking school in Napa Valley, California, Camp Napa Culinary. He is the author of 14 cookbooks. In addition to his latest cookbooks, Fast Fish, Fast Entrees, Wok Fast, and Fast Appetizers, he is the author of Great Ribs, Hot Barbecue, Hot Pasta, Hot Chicken, Hot Wok, Hot Vegetables, Quick Cooking with Pacific Flavors, Fusion Food Cookbook, which was nominated for a James Beard Award in 1995, Chopstix, which received the IACP nomination for Best Food Photography of 1990, and Pacific Flavors, which won the IACP award for Best Asian Cookbook and the Who’s Who of Cooking Best Food Photography Award in 1988. Articles by Mr. Carpenter have appeared in many newspapers and leading food magazines, and he has been featured in People Magazine. In addition he makes frequent television and radio appearances.

with Chipotle Rub

with Blue Cheese-Bacon Dressing