Cooking Class - Pacific Northwest Seafood Spread

Showcase the bounty of the sea in the Pacific Northwest with instruction from Chef Eric.

In this hands-on class, Chef Eric will show you how to properly prepare four decadent sea fares true to the styles and flavors of the Pacific Northwest.

Begin by learning how to shuck the fresh oysters to be accompanied by a piquant mignonette sauce as a perfect balance to the briny, creamy oysters. Next, you will learn how to beautifully present bites of smoked salmon on refreshing cucumber slices. Lastly, you will sauté and steam freshly harvested mussels and clams and soak them in a rich, velvety white wine broth.

Guests are welcome to bring wine and beer to enjoy during the class.

• Minimum Guests 2
• Maximum Guests 14
• Meal Courses 3
• Event Duration 1.5 hours
• Labels Date Night, Gourmet, Group, Pescatarian

• Date Night
• Gourmet
• Group
• Pescatarian

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Chef Eric’s experience as a butcher, meat processing facility manager, charcutier, and executive chef have earned him praise at many highly regarded establishments in the Pacific Northwest. His resume lauds experience at Pono Farms, Pastini Pastaria, and New Seasons Happy Valley, to name a few. Chef Eric hosts a variety of down-to-Earth, meat-centric cooking classes that focus on knife skills and the proper techniques to process and prepare meat to anchor an array of dishes.