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Shellfish Part II – SOLD OUT
March 13 @ 7:30 pm - 10:00 pm$80
HANDS ON WITH DEMONSTRATION
Shellfish is where it’s at: healthy fats, big protein, low impact, huge flavour. The advanced basics of shellfish for the dedicated cook including brined and seared scallops, oysters three ways, the basics of octopus, and of course, SHRIMP. Learn the techniques that will form the foundation of great shellfish cookery in your kitchen.