If there’s one thing that the Pacific Northwest is known for, it’s our fantastic bounty of local seafood. In this class, Stefan Milne will teach you about the variety of native fish and shellfish, while showing you some great recipes to highlight their flavors. You’ll learn how to how to clean and preserve mussels, and how to skin and debone fish as you make quick-cured salmon with golden beets, saffron yogurt, and hazelnuts; marinated mussels with apple-fennel rémoulade and sourdough; and seared sablefish with black caviar lentils.

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.