Enjoy an evening of instruction and cooking at The Key Room!
Learn to fillet, skin, pin-bone and prepare a whole Wild King Salmon with Chef Roberth Sundell of Petaluma’s acclaimed Stockhome restaurant. You begin with the chef’s demonstration of butchering, skinning, and yielding perfect fillets from one of the Pacific Northwest’s most flavorful fishes. Guests will learn as they prepare the King Salmon three ways, including the classic Gravlax of our chef’s Swedish heritage.
What You’ll Make and Take Home:
- Make Gravlax, Crudo and Pan-Seared Fillet to taste in class.
- Take home a portion of classic Gravlax with a ready-to-assemble Cucumber Salad
About the instructor: Chef Roberth began his career at the National Museum of Stockholm under a Michelin-starred chef. In San Francisco, he fulfilled his dream in 2012 by opening PLÄJ with a menu melding Scandinavian and local influences. He and his wife, Andrea, launched Stockhome in 2018. The Michelin Guide honored it with “Bib Gourmand” a year later.
Reservations close June 10, 2026 – Get Tickets Now!