Part of our six-class summer garden series in Alaska, this hands-on cooking class highlights one of the season’s most prized ocean harvests: halibut. As coastal waters yield beautiful, firm fillets of halibut, we gather in the kitchen to honor this iconic fish with technique-driven preparation and vibrant seasonal sides.

In this class, participants will learn how to sous vide halibut for perfectly tender, flaky results every time. We’ll cover temperature control, timing, seasoning, and finishing methods to achieve a delicate texture while preserving the fish’s clean, sweet flavor.

To complement the halibut, we’ll prepare fresh, garden-inspired sides:

• Almondine Green Beans – lightly blanched and sautéed with toasted almonds for a bright, crisp contrast.

• Fondant Potatoes – golden-seared and gently roasted until creamy inside and beautifully caramelized on the outside.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.