Back in the Kitchen with Joe: Saffron and Seafood

Fri, March 7, 6-8pm. There's a reason why saffron is associated with wealth and luxury — this stuff is expensive. The reason for its high price tag (you might pay upwards of $20 per gram) is related to the way it is harvested: it must be meticulously harvested by hand. In fact, it takes about 1,000 flowers in order to produce just one ounce of saffron. This magical spice is derived from a flower called the "saffron crocus" and the threads are actually the stamen of the flower. The fragile, red threads are undeniably luxurious and they impart a beautiful golden hue when cooked. Tonight we will start with lobster salad sliders with saffron aioli, seafood boudin with saffron beurre blanc, Portuguese Marmitako seafood stew and finish with a Persian saffron pudding. Complimentary saffron cardamom spritzers will be served. This is a BYOB event so Loire Valley whites would be a good choice. This class will be held in the Simoneau kitchen and will be limited to 10 people so sign up early! $90/$81 for members. To register visit www.cultural-center.org or call 508-394-7100. Cultural Center of Cape Cod, 307 Old Main St., South Yarmouth.