Micro-credential Program - The Art of Seafood

Dive into a weekend of culinary discovery with The Art of Seafood, an immersive, hands-on exploration of the ocean’s most captivating flavors. Over three engaging sessions, you’ll master techniques from poaching and searing to curing, marinating, and grilling—while creating dishes that highlight the beauty and versatility of seafood. From Calabrian chili-marinated Gulf shrimp to silky Scottish salmon lox, vibrant ceviche, and an elegant poached halibut finale, this experience is designed to expand your skills and delight your senses. Whether you’re looking to refine your craft or simply savor something extraordinary, this unforgettable weekend promises inspiration, confidence, and plenty of delicious moments.


Dates: May 29-30, 2026

Friday, May 29, 2026
5:30 - 8:00pm  
Saturday Morning, May 30, 2026
8:30am -12:00 pm 
Saturday Afternoon, May 30, 2026
4:00-6:30 pm

The Tony & Libba Rane Culinary Science Center
Food Lab 114, 1st Floor

What You Will Learn
Day 1:
Calabrian Chili-marinated Gulf Shrimp with Lemon Creme Fraiche
Build bold flavor through marinating and balance heat with bright citrus.

Pan-seared Scallops with English Pea Puree & Chorizo, Succotash and Citrus Crema
Master the art of achieving a perfect golden sear and pairing seafood with vibrant seasonal vegetables.

Day 2, Morning:
Scottish Salmon Lox Benedict with Hollandaise
Explore curing techniques and create a refined brunch classic with silky textures.

Classic Ceviche with Crispy Plantain Chips
Learn the fundamentals of acid “cooking” and crafting fresh, balanced coastal flavors.

Day 2, Evening:
Poached Halibut with Lobster Mashed Potatoes, Grilled Broccolini, Roasted Tomato and Beurre Blanc
Practice gentle poaching and elevate seafood with luxurious sauces and sides.
 
FAQ 
What time do doors open?
Check in begins 15 minutes prior to class.

What if I have a big group—will we sit together?
There’s no reserved seating. It is a casual outdoor cocktail event atmosphere.

Is food served?
 Parmesan samples and small plates of cacio e pepe will be served.

Where do I park?
Parking – Weekend
Street parking is free on the weekends on the 2nd or 3rd floors of the parking deck adjacent to the Auburn University Hotel & Conference Center and on the street. To find more details about downtown parking, you may visit the City of Auburn’s website. Sometimes finding parking can be a challenge, so please allow yourself enough time. We don’t want you to miss a thing!
 
What is attire?
 Pants, long sleeves & closed toe shoes required in labs. Wear something comfortable that you don’t mind getting a little dirty. No shorts or sandals allowed in the labs. Guests will receive an apron.

What if I have a food allergy concern?     Please email cmyers@auburn.edu ASAP to let us know.