Preparing & Cooking Local Fish, Clams, Scallops & Oysters 101

       
We are fortunate to have fresh, local fish and oysters available all year long! But what to do when your neighbor hands you a freshly caught Striped Bass or a bushel of oysters? In this hands on class Chef Deja Hart will teach how to shuck oysters, break down a whole fish into portions and the proper way to pan sear fish.  We’ll also learn to makeTomato-Leek Freekeh with White Wine-Saffron-Clam Sauce and Pan Seared Scallops over Handmade Fettuccine with Spring Pea & Basil Pesto. We’ll enjoy eating everything we prepare and taste wines to accompany the menu.

$85/student