If there’s one thing that the West Coast is known for, it’s our fantastic bounty of fresh seafood. In this class, Sarah Monson will teach you about the variety of native fish and shellfish from California to Washington State, while showing you some great recipes to highlight their unique flavors. You’ll learn how to how to clean and purge clams, and how to skin and debone fish as you make tuna tartare with avocado, green peppercorn, capers, and egg yolk; Dungeness crab cakes with green goddess aioli; classic clam chowder in a sourdough bowl; and seared salmon with grilled apple-walnut hash, and herb oil.

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.