Chef Andrew Chatham, The Whalesbone
Wednesday, November 14, 6-9pm
Premium Hands-on Class, $135 pp
Octopus, squid, crab and shrimp are on the agenda tonight as Chef Andrew leads us through an informative session on these tasty ocean critters. You’ll learn to clean octopus and squid, participating in the butchery of a 20 lb octopus; shell and devein wild shrimp; clean a whole Dungeness crab; and get all the details on buying and eating these sea creatures seasonally and sustainably. On the menu: garnished, raw, wild BC shrimp; citrus BC octopus carpaccio with ginger, scallion and king mushroom chips; good ole prawn and crab boil with homemade ‘Old Bay’ and sauce gribiche; and, to finish, lemon cream pie.
Register online with promo code gg https://www.regonline.com/crustaceans or call the Urban Element at 613-722-0885 and mention groovy grapes.
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