Cooking Techniques – Shellfish

Dive deep into the art of cooking shellfish with this hands-on class, part of our Culinary Certificate program. Learn essential techniques like steaming, poaching, and sauteeing while mastering the perfect cooking temperatures for various shellfish. Explore sustainable fishing practices, how to select the best shellfish and proper preparation methods. Whether you’re a beginner or looking to refine your skills, this class covers it all. Join us to cook, learn, and savor the flavors of expertly prepared shellfish.

Menu:

– Mussels (with blue cheese and white wine sauce)
– Pan-Seared Scallops (with sweet raisin compote and roasted cauliflower puree)
– Barbecued Shrimp (with smoked gouda grits)
– Oysters Rockefeller (on the half shell or barbecued, your choice)
– Boiled Lobster (for lobster bisque in stocks and soups class)