Cooking Class – Island Shellfish

 

oysters500

pork and clams

baked mussels with miso500

Saturday, February 22
12 noon – 4:00 pm

Winter is the prime time for shellfish from the island. Cold waters, lots of nutrients and the cleanest, plumpest shellfish of the year. We have lots of great shellfish here on the island and this class explores the sources of shellfish on the island, the care and handling of these delicious products and ways to create tasty and simple dishes.

1) Sources, care and handling of shellfish

2) Recipes and Techniques

– Shucking oysters 101 – and a sampling of island oysters

– creating sauces for oysters

– pan-fried beach oysters with avocado salsa

– honey mussels with miso, ginger and green onion

– pan-seared island scallops with bacon and corn sauce

– manilla clams with tomato, rosemary and roasted garlic

Classes include all materials, recipes and a tasting of the products

Cost: $100 / per­son (plus tax)

These are hands-on class that includes cook­ing demo, recipes and tast­ing portions.

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 12 cook­books includ­ing The Deer­holme Mush­room Foraging Book and a rec­og­nized regional expert on foraging and wild foods.

About Bill Jones

Chef, Author and Forager
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