This is a class we have done before, but I never tire of it because it is the marriage of my two favorite places—Provence and Newport, and my favorite food—fresh fish. Bouillabaisse is one of the world’s greatest delights for me, fresh seafood, cooked slowly in a rich and mouth watering broth, with the sweet subtle flavors of fennel and saffron, and the best part is the rouille spread on a thick crusted piece of toasted pain au levain. Seriously, this is heaven, and truth be told, it is fairly easy to make. Join us to learn how to clean a whole fish and put together this beautiful dish.
Rhode Island Bouillabaisse with rouille
Crème Anglais Ice Cream