As the winter air chills the Northwest – we not feel lucky that we have rain & clouds, but at least we have FRESH SEAFOOD! Join us and learn how to handle oysters, shuck them, and make a mignonette. ?ÿFollowed by the crab boil! ?ÿWhat’s better than fresh whole Dungeness crab, local potatoes and a balance of fresh and dried herbs and spices? You’ll learn how to handle, cook, and clean whole crab, while taking the intimidation out of it. We’ll create flavorful butters and aiolis for dipping. We’ll also learn some of the best recipes for steamer clams and mussels; served alongside delicious, warm, crusty bread. This is a great way to celebrate the start of a New Year with new culinary skills and great wine – in style!
Class culminates in a family-style meal around our beautiful barnwood tables.

On the menu … local oysters with champagne mignonette ~ broiled oysters with garlic butter bread crumbs ~ dungeness crab boil with olympia provisions andouille sausage ~ garlic chive steamed clams ~ thai style mussels with lemongrass

Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!