With its coastal bays, Washington state dominates the West Coast shellfish market. So Sarah Monson is here to demystify the world of shellfish cookery as she teaches you how to safely and confidently select, clean, and store bivalves, and then use them to prepare some of her favorite dishes. You’ll learn how to shuck your way towards raw oysters with pink peppercorn and cucumber mignonette and house hot sauce; make scallop crudo with pickled leeks and mezcal aguachile; how to set up a hot smoker in your oven for garlicky smoked mussels on toast; and prepare clams and white beans in herbed beurre blanc.

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.