This season we're teaming up with Bruce McGlenn of Human Nature Hunting for a special field trip. Join us on the tide flats of Hood Canal for an intimate experience foraging and eating wild shellfish in this unique one-day educational and culinary adventure. Learn to identify and dig manila clams and gather oysters, how to shuck oysters, and enjoy a delicious meal from your own freshly foraged shellfish prepared by Pantry chef Neil Duncanson. On the menu: fresh-shucked oysters with pink peppercorn mignonette, lemons, and chili crisp; spicy clam and chorizo linguine; smoky corn dashi soup with potat,oes, tofu and seaweed; crispy masa-fried oysters with chipotle ranch and cabbage slaw. What we don’t eat of the fresh shellfish will be available to take home for your family and friends and you'll leave with the confidence to forage and prepare shellfish on your next outing, and a greater awareness of our connection to the land.

Included in this course:

- Group shellfishing license for the day
- All the necessary shellfishing gear
- Personal instruction on how and where to find and identify clams and oysters
- Oyster shucking lessons
- Overview of the rules and regulations
- Health and safety considerations
- A shellfish dinner with wine and hot cider
- Time to relax and/or philosophize around the campfire