Bouillabaisse Marseilles with Lobster

Bouillabaisse is a rustic fish stew from the Provençal port city of Marseille, France. It was a traditional “fisherman’s catch” dish.  After all the best fish had been sold, the crew would cook up a flavorful stew featuring the remaining fish. From these humble beginnings, bouillabaisse has evolved into high-end cuisine. Aside from the variety of fish, it’s defined by a handful of key spices and ingredients: floral saffron, sweet and anise-y fennel, and a subtle note of orange zest. Join Chef Nancy, who has French heritage and is a proud “Mainer”, as she presents her version which includes delectable lobster. This class will include a lovely wine to accentuate the flavors of this exciting dish.

Crusty Bread
Asparagus, Endive Salad & Fresh Herbs Golden Balsamic Vinaigrette

Seats are priced per person.

Attendees for this class must be 21 years of age or older. Please be sure to remember your government-issued I.D.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or call us at 801-428-0365 with any questions.http://24

May 23 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

City Creek

Chef Nancy Carruthers

Price: $75

8 seats available

This class starts within 12 hours.
Online registration is closed. Call school to inquire about availability: (801) 428-0366