Shellfish 101
Few foods reflect the area that they come from as well as shellfish do. Consider the regional distinctions of Dungeness or blue crab, Maine lobster, Gulf shrimp, Manila or littleneck clams, and oysters from so many different waters. In this class, Cynthia Nims (author of Shellfish, Oysters and Crab), will offer plenty of tips about choosing, handling and cooking shellfish, and she’ll demonstrate recipes that use oysters, clams and shrimp. It will be a great opportunity to expand your shellfish-cooking repertoire.
Demonstration & Tasting
Techniques Taught
Tips for choosing and storing different types of shellfish
How to shuck oysters
How to steam clams and mussels
How to sauté shrimp
Key cooking techniques for shellfish
Recipes
Smoked Oyster Dip
Oysters Baked with Horseradish Bread Crumbs
Clam Chowder with Petit Peas
Sautéed Shrimp and Garlic and Crisp Rosemary
$135 (Tax Included)
Beverages available for purchase