Chef Jack MacMurray keeps it real when it comes to imparting exciting flavors to fish. Spend a lively evening in this hands-on class creating local and heirloom tomato salad with fresh mozzarella and arugula tossed in herb honey dressing, sweet summer corn and blue crab dip served with cracked fennel and black pepper pita, pecan-crusted Alaskan halibut with butternut squash brown butter hash, quinoa tabbouleh, yellow wax and green beans with warm pistachio vinaigrette, plus peach-blueberry buttermilk biscuit cobbler served with Tahitian vanilla ice cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Wed, Aug 24, 6:30 pm to 9 pm