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Saturday, October 24, 2026 · noon–2:30 p.m. Houston time
The Luxury Tree House · 1324 West Clay Street, Suite 100, Houston, TX 77019
$175 admission + $14.44 tax = $189.44 total per guest. One admission per quantity.
Become more confident choosing, preparing and cooking salmon.
Join Chef Robbie Rensel at The Luxury Tree House for a hands-on class exploring salmon selection, cooking techniques and sauces. Learn what to look for when buying salmon, which sourcing questions to ask and how to approach different cuts and preparations.
Work with fellow guests to prepare pan-seared sockeye with lemon, capers, thyme and butter; miso-maple roasted Atlantic salmon with ginger and garlic; and seared salmon with citrus beurre blanc.
Complete the meal with arugula salad dressed in champagne–orange blossom vinaigrette and roasted tomato couscous with charred red onion.
Enjoy all three salmon preparations over a relaxed lunch, with time to compare the finished dishes, discuss the techniques and ask questions.
All salmon preparations are skinless. The class moves directly into instruction and cooking, with no separate tasting course.
Menu
Pan-seared sockeye salmon
Lemon, capers, fresh thyme and butter.
Miso-maple roasted Atlantic salmon
Ginger and garlic.
Seared salmon
Citrus beurre blanc.
Arugula salad
Champagne–orange blossom vinaigrette.
Roasted tomato couscous
Charred red onion.
What guests will learn
- Understanding salmon labels and asking useful sourcing questions.
- Selecting portions and assessing condition.
- Handling and preparing salmon.
- Pan-searing and roasting.
- Preparing lemon–caper butter sauce.
- Balancing a miso-maple glaze with ginger and garlic.
- Making citrus beurre blanc.
- Preparing complementary salads and side dishes.
Included with admission
- Instruction from Chef Robbie Rensel.
- Ingredients and equipment for the class.
- Hands-on preparation and cooking at shared kitchen islands.
- Lunch featuring all three salmon preparations, salad and couscous.
Wear comfortable clothes and closed-toe shoes; tie back long hair. Contact Robbie@theluxurytreehouse.com before booking with allergy or accessibility questions.
Saturday, October 24, 2026 · noon–2:30 p.m. Houston time
The Luxury Tree House · 1324 West Clay Street, Suite 100, Houston, TX 77019
$175 admission + $14.44 tax = $189.44 total per guest. One admission per quantity.
Become more confident choosing, preparing and cooking salmon.
Join Chef Robbie Rensel at The Luxury Tree House for a hands-on class exploring salmon selection, cooking techniques and sauces. Learn what to look for when buying salmon, which sourcing questions to ask and how to approach different cuts and preparations.
Work with fellow guests to prepare pan-seared sockeye with lemon, capers, thyme and butter; miso-maple roasted Atlantic salmon with ginger and garlic; and seared salmon with citrus beurre blanc.
Complete the meal with arugula salad dressed in champagne–orange blossom vinaigrette and roasted tomato couscous with charred red onion.
Enjoy all three salmon preparations over a relaxed lunch, with time to compare the finished dishes, discuss the techniques and ask questions.
All salmon preparations are skinless. The class moves directly into instruction and cooking, with no separate tasting course.
Menu
Pan-seared sockeye salmon
Lemon, capers, fresh thyme and butter.
Miso-maple roasted Atlantic salmon
Ginger and garlic.
Seared salmon
Citrus beurre blanc.
Arugula salad
Champagne–orange blossom vinaigrette.
Roasted tomato couscous
Charred red onion.
What guests will learn
- Understanding salmon labels and asking useful sourcing questions.
- Selecting portions and assessing condition.
- Handling and preparing salmon.
- Pan-searing and roasting.
- Preparing lemon–caper butter sauce.
- Balancing a miso-maple glaze with ginger and garlic.
- Making citrus beurre blanc.
- Preparing complementary salads and side dishes.
Included with admission
- Instruction from Chef Robbie Rensel.
- Ingredients and equipment for the class.
- Hands-on preparation and cooking at shared kitchen islands.
- Lunch featuring all three salmon preparations, salad and couscous.
Wear comfortable clothes and closed-toe shoes; tie back long hair. Contact Robbie@theluxurytreehouse.com before booking with allergy or accessibility questions.