Succulent Sustainable Shellfish sponsored by Whole Foods
Instructor: Eric Carter
Date(s) - 7 Feb 2014
6:30 PM - 9:30 PM
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Living in the Monterey Bay we are fortunate enough to experience shellfish all year long.
In our shellfish class taught by the amazing Eric Carter you will be immersed in what it takes to expertly select and prepare this unique seafood at home. Knowing the essential cooking methods and unique flavor profiles of this delicious local bounty, will help you produce delicious appetizers, soups, and entrees all year long.
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Skills learned: We will take a look at shellfish, what to look for when buying/selecting, how to clean, how to shuck,how to butterfly, along with a variety of cooking methods like steaming, frying, sautéing we will also learn to make ashellfish stock.
Menu:
Oysters on the half shell with mignonette sauce
Steamed clams in white wine, garlic and butter
Classic New England Clam Chowder
Crab Cakes
Shrimp Scampi
Our class will conclude sampling the delicious dishes you’ve made using your newly acquired skills, along with a Q. &A. with the chef.