The Feast of the Seven Fishes originated in Southern Italy as a Christmas Eve tradition, with generations coming together to celebrate the bounty of the sea. The menu possibilities are endless, with the only rule being the inclusion of seven different types of seafood. Join Sarah Monson in class to prepare a contemporary feast fit for any table, holiday or not. On the menu: fresh oysters with meyer lemon mignonette; Belgian endive caesar with hazelnut pangrattato and anchovies; yellowtail crudo with shaved fennel, pomegranate, and winter citrus; roasted winter squash with bagna cauda, pepitas, and fresh herbs; herbed tonnato dip with fresh vegetable crudite; mussels escabeche over grilled toast; and whole roasted branzino with carrot-horseradish sauce.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.