As we get closer to summer we see more and more varieties of fish come through Narragansett Bay and the surrounding waters such as Tautog, Black Sea Bass, Scup and Tilefish… just to name a few. Join Chef Deja in this hands on class where we will learn how to shuck and bake oysters, filet a round fish, make ceviche as well as the various techniques and ingredients for crusting filleted fish.  We will also taste wines especially suited to our meal. Menu: Raw Oysters with Traditional Mignonette, Ancho Chili Baked Oysters, Ceviche & Herb and Almond Crusted Whitefish. 

$75/student