Getting sustainable seafood on the table is a complicated journey. It involves relationships with fishmongers and their commitment to respecting and maintaining sustainable fisheries.
In this hands-on workshop, you’ll learn about the taste of place in oysters and sustainable sourcing from around the continent. In addition to learning how to shuck oysters, you’ll learn how the individual qualities of fruit available here in the U.S. can pair wonderfully with oysters in a perfect marriage!
Sheila Lucero, Drew Deckman and invited chefs will be your tasting guides, along with Monterey Bay Aquarium Seafood Watch, Eden and Stem ciders.