We're extremely excited to invite Members to our very first digital cooking class! For our first installment, we're happy to host Chef Adrienne Wright to our screens. Adrienne will be showing us how to cook a Mushroom and Soy Baked Salmon with Jasmine Rice and Smashed Cucumber Salad. It's a 30 minute meal that can come together in real time while Members follow along in your own kitchens. Learn more about Chef Wright and check out the list of ingredients below. Ingredients: 2, 8 oz portions skin on salmon filet 10 oz maitaki, enoki, or Cremini mushroom Soy sauce 3 cloves garlic 1 bunch scallions 1/2 bunch cilantro 1 lime Aluminum foil 1 English cucumber Sambal (chili garlic paste) or sriracha Rice wine vinegar Jasmine Rice optional: 2 Tbs hoisin sauce Chef Adrienne Wright is the executive chef at the Boston Urban Hospitality restaurant group. She works closely with Chef Chris Coombs and the culinary teams at each restaurant overseeing menu creation and execution across their three concepts: Deuxave, Boston Chops and dbar. Adrienne gained her appreciation for food growing up on her small family farm in Connecticut where she learned the importance of knowing where food comes from and the beauty of ‘growing your own’. She earned her degree from Johnson & Wales and has since traveled to study cuisine throughout Singapore, Thailand, Vietnam, and Italy. A competitor at heart, Adrienne was a finalist on season 16 of Top Chef and part of the winning team in Boston’s Culinary Fight Club in 2017. In 2015, Adrienne was featured on Zagat Boston’s “30 under 30” list for her menu creations at Deuxave, which are inspired by her own heritage as well as the cultures she has experienced in her travels. Her passion is making elevated dishes that blend flavors, techniques and ethnicities.