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Cooking with a Pro - Guy Verdi

Here's a close-up of Incredible Fresh Seafood's Vice President Charles Mundt's hands demonstrating how he uses a scimitar knife to separate the yellowtail snapper's flesh from the bone to create a fillet with the skin left on.

Photo by JENINE C. OUILLETTE

Here's a close-up of Incredible Fresh Seafood's Vice President Charles Mundt's hands demonstrating how he uses a scimitar knife to separate the yellowtail snapper's flesh from the bone to create a fillet with the skin left on.

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  • Chef Guy Verdi show his cooking class how he stretches the long strand of cooked milk curd between thumb and forefinger to form tennis ball sized balls that he pulls off and drops into iced, salted water, while his wife Lisa retrieves the shaped cheese balls and puts them on a tray to drain.
  • Chef Guy Verdi during his 'From the kitchen of Guy Verdi' cooking class.
  • Charles Mundt, Vice President of Incredible Fresh Seafood, on left, and friend of Chef Guy Verdi, on right, looks on as the chef selects a yellowtail snapper that Mundt will use to demonstrate the right way to fillet a fish to the participants of Chef Verdi's cooking class held Feb. 18 in Verdi's main dining room.
  • Fresh yellowtail snapper have bright, prominent eyes, with plump bodies and brightly colored scales.
  • Here's a close-up of Incredible Fresh Seafood's Vice President Charles Mundt's hands demonstrating how he uses a scimitar knife to separate the yellowtail snapper's flesh from the bone to create a fillet with the skin left on.
  • Chef Guy Verdi is shown pouring the liquid chocolate panna cotta into round molds so it can set and be turned out to be placed atop the chocolate indulgence cake rounds to create Chef Verdi's Chocolate Decadence Dessert that he demonstrated Feb. 18 to the 'From the kitchen of Guy Verdi' cooking class.
  • Cooking class participants were served Chef Guy Verdi's Baked Panko Crusted Yellowtail Snapper with a slice of fresh mozzarella atop a basil leaf and sliced tomato after the chef was finished with his demonstrations on how to prepare both recipes during the third cooking class held Feb. 18.
  • Cooking class participants each got their own completed Chocolate Decadence Dessert pictured here, and also saw Chef Guy Verdi demonstrate how he incorporated the Chocolate Indulgence Cakes recipe with his own 'From the kitchen of Guy Verdi' recipe for Chocolate Panna Cotta then combined the baked cake and the cold pudding-like mixture, topping it with a warm ganache sauce and a dollop of real whipped cream.

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