If there’s one thing that the Pacific Northwest is known for, it’s our fantastic bounty of local seafood. In this class, Abby Canfield 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 smoke fish, how to clean and purge clams, and how to debone fish as you make home-smoked trout crostini with pickled red onion, aioli, and blood orange; steamed clams with preserved lemon, Calabrian chilies, and mint; seared scallops with pumpkin, pomegranate, and olives; and skin-on seared black cod with herby white wine sauce.
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