Tinned fish class scheduled for Astoria Café
Cleveland’s Astoria Café & Market is expanding its educational offerings, building on the success of its popular Cheese School. Market Manager and Cheesemonger Thomas Leguard is now launching classes dedicated to tinned fish, a culinary trend that has seen a significant rise in popularity.
A Rising Tide for Tinned Fish
The first Tinned Fish class is scheduled for 6:30 p.m. On March 11. The evening will begin with sparkling wine and include a lecture, tasting session and a cooking demonstration. Leguard notes that sales at Astoria have nearly doubled each year, reflecting a broader shift in consumer tastes.
This isn’t simply about canned tuna. Leguard emphasizes the variety and quality available, moving beyond traditional expectations. The class aims to educate both those already interested in tinned fish and those curious about exploring this growing food category.
What to Expect
Attendees can anticipate a comprehensive experience. The event will cover the history and traditions surrounding tinned fish, its health benefits, responsible sourcing practices, and the reasons behind its current resurgence in the United States. Chef Cory Kobrinski will demonstrate how to prepare two-hour pickled vegetables and homemade aioli.
The tasting will feature selections from five brands carried by Astoria: Matiz, Ortiz, Narval, Ekone, and Fishwife. These will be served alongside pickled and fresh vegetables, crackers, aioli, and mustards. Tickets for the event are priced at $80 and can be purchased online. Astoria Café & Market is located at 5417 Detroit Ave., Cleveland.
Frequently Asked Questions
What is included with a ticket?
A ticket includes a tasting of a dozen or so tinned fish varieties, a meal, and entertainment for the evening.
What brands of tinned fish will be featured?
The tasting will feature fish from Matiz, Ortiz, Narval, Ekone, and Fishwife.
Will there be a cooking demonstration?
Yes, Chef Cory Kobrinski will demonstrate how to make two-hour pickled vegetables and homemade aioli.
Will the growing interest in tinned fish continue to influence culinary trends and dining experiences?