Learning the fundamentals of buying, preparing and cooking of fish and seafood

Join us in the kitchen for an intimate and hands on cooking class in which each participant will
– clean and de-scale a fish
– learn the different sizes and types of shrimp and then clean them
– cook mussels and clams, how to tell when they are fresh
– shuck oysters
– clean and cook squid
This class will be focused on the fish and seafood. Some of the accompaniments will be made a head of time, but recipes will be given for them.

Class size is 10 participants. Minimum of 7 to have the class run
Menu
Whole Sea Bass baked in Sea Salt
Grilled Chipotle Marinated Shrimp
Mussels and Clams Steamed with Beer
Raw Oysters with Cucumber, Mango Jalapeno Salsa
Fried Calamari with Aioli