All About Salmon

$175 plus tax per guest. A 2½-hour hands-on class and lunch with Chef Robbie Rensel, limited to 32 guests.

Become more confident choosing, preparing and cooking salmon.

Join Chef Robbie Rensel at The Luxury Tree House for a hands-on class exploring salmon selection, cooking techniques and sauces. Learn what to look for when buying salmon, which sourcing questions to ask and how to approach different cuts and preparations.

Work with fellow guests to prepare pan-seared sockeye with lemon, capers, thyme and butter; miso-maple roasted Atlantic salmon with ginger and garlic; and seared salmon with citrus beurre blanc.

Complete the meal with arugula salad dressed in champagne–orange blossom vinaigrette and roasted tomato couscous with charred red onion.

Enjoy all three salmon preparations over a relaxed lunch, with time to compare the finished dishes, discuss the techniques and ask questions.

All salmon preparations are skinless. The class moves directly into instruction and cooking, with no separate tasting course.

Menu

Pan-seared sockeye salmon

Lemon, capers, fresh thyme and butter.

Miso-maple roasted Atlantic salmon

Ginger and garlic.

Seared salmon

Citrus beurre blanc.

Arugula salad

Champagne–orange blossom vinaigrette.

Roasted tomato couscous

Charred red onion.

What guests will learn

- Understanding salmon labels and asking useful sourcing questions.

- Selecting portions and assessing condition.

- Handling and preparing salmon.

- Pan-searing and roasting.

- Preparing lemon–caper butter sauce.

- Balancing a miso-maple glaze with ginger and garlic.

- Making citrus beurre blanc.

- Preparing complementary salads and side dishes.

Included with admission

- Instruction from Chef Robbie Rensel.

- Ingredients and equipment for the class.

- Hands-on preparation and cooking at shared kitchen islands.

- Lunch featuring all three salmon preparations, salad and couscous.

About Chef Robbie

Chef Robbie Rensel began working in professional kitchens at age fifteen and graduated from the Culinary Institute of America in Hyde Park, with degrees in Culinary Arts and Hospitality Business Management. Through Savory Celebration and The Luxury Tree House, he brings together food, teaching and hospitality. His classes focus on practical technique, distinctive flavors and skills guests can use in their own kitchens.

Shared guest information

What to wear

Wear comfortable clothing suitable for working in a kitchen and closed-toe shoes. Tie back long hair.

Participation

Classes include hands-on work at shared kitchen islands. Knife-skills guests each have a knife and cutting board for individual practice. Taco and salmon guests work together to prepare the class menu.

Food allergies and dietary requirements

Please contact The Luxury Tree House before booking to discuss food allergies or dietary requirements and whether the class is suitable for you.

Class questions

Chef Robbie Rensel

Robbie@theluxurytreehouse.com

832-510-5375

Event and guest inquiries

Mandy Rensel

Mandy@theluxurytreehouse.com

713-969-8129