Featuring Andrew Spurgin, Chef/Partner of Campine - A Culinary + Cocktail  Conspiracy, Co-Founder of Passionfish.org and Cooks Confab, and SD Hall of Fame Chef 2011.

Are you a well-intentioned but confused consumer? Join Chef Andrew in this part lecture, part hands-on class where you’ll learn about the urgent issues of seafood and ocean sustainability before learning how to purchase, prepare and serve sustainably caught seafood. Chef Andrew has lectured all around the USA to a myriad of audiences on navigating the murky waters of making the right choices on sustainable seafood – what fish to buy when, where to shop, and what questions to ask. 

Photos by: Martini Media

The hands-on cooking portion will include fish fundamentals like how to balance a crudo plate, how to prepare salt-crusted fish, smoke and roast a fish, and how to poach fish in olive oil. Then you’ll feast on what you’ve made, as an educated seafood consumer!

$45. 2:30-5:30pm (minimum 8, maximum 16).