The Turquoise Fish, Ling Cod, Cutting and Cooking

Join Chef Dom Crisp for an immersive, hands-on culinary experience centered around one of the Central Coast’s most prized local catches: ling cod.

In this intimate class, Chef Dom will guide guests through the art of breaking down whole fish and preparing it Basque-style, drawing from coastal traditions that honor simplicity, technique, and respect for the ingredient. Guests will learn how to properly cut, portion, and cook seafood with confidence, while gaining insight into how Basque cuisine elevates the natural flavor of fresh fish through thoughtful preparation rather than excess.

The experience will explore:

• Selecting and handling whole local seafood

• Proper knife technique and fish breakdown

• Traditional Basque approaches to cooking ling cod

• How to achieve bold, clean flavors rooted in coastal cooking

Designed for curious home cooks and seasoned food lovers alike, this class celebrates the connection between local waters, time-honored technique, and modern Santa Barbara cooking. Guests will enjoy tastings throughout the demonstration and leave with a deeper understanding of how to bring Basque seafood traditions into their own kitchens. Photo Credit: Stan Lee

A portion of the proceeds from this will benefit the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts. Gratuity is included.