If there’s one thing that the Pacific Northwest is known for, it’s our fantastic bounty of local seafood. In this class, Jay Guerrero will teach you about the variety of native fish and shellfish, 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 beet-cured salmon gravlax with scallion creme fraiche, pickled shallots, and rye crumbs; grilled prawns in harissa butter; steamed Manila clams with marsala, beluga lentils, and bacon; and seared black cod with sunchokes and sauce verte.

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.