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New England Seafood Party is unfortunately unavailable

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New England Seafood Party

at The Chopping Block at the Mart - River North

(213)
Course Details
Price:
$104.50
Start Date:

This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
If you're enrolled in an upcoming date, this simply means that date has now sold out.

Location:
River North, Downtown/Loop
222 W Merchandise Mart Plaza Ste 107
At W Kinzie St
Chicago, Illinois 60654
(Map)
Important:
A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB.
Purchase Options
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Description
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 20

What you'll learn in this seafood class:

Nothing says summer like good, old fashioned New England seafood. This classic New England fare is making its way to Chicago, so don your preppy best and join us for some chowdah!

Menu:

  • New England Clam Chowder 
  • Citrus Herb Crusted Sea Scallops
  • Classic Lobster Rolls with Lemon-Tarragon Butter
  • Cabbage and Fennel Slaw

Skills covered in class:

  • Selecting shellfish
  • Determining shellfish doneness
  • Making roux and velouté using fresh herbs
  • Poaching and baking shellfish
  • Preparing clarified butter
  • Balancing flavors 

Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.


School Notes:
Important:
  • Please note that upon purchase, your email address may be shared with The Chopping Block, and you will be receiving class and/or marketing information from the provider.

  • Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.

Still have questions? Ask the community.

Refund Policy

A one-week notice is required for cancellation of any class. If you do not cancel by telephone at least 1 week in advance of your scheduled class, we will charge your credit card in full for the class. Please feel free to send a friend in your place if you cannot attend and it is within one week of the class as no refunds will be available. All classes also have a non-refundable, non-transferable 10% fee for the operational and administrative costs incurred by The Chopping Block. This service fee will not be refunded and cannot be transferred in the case of any cancellation.

Please note: all virtual class sales are final. All virtual students will receive a recording of the class within 48 hours of the class.

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The Chopping Block at the Mart

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Reviews of Classes at The Chopping Block at the Mart (212)

(212 Reviews)
New England Seafood Party
Reviewed by Karen O. on 4/18/2019
My first class it was so much fun , you get to be hands on with enough workers to help guide us. I loved it , learned a lot and met some really nice people .
New England Seafood Party
Reviewed by richard h. on 8/20/2018
very professional. fresh ingredients for all dishes, great tools (knives). great atmosphere and fellow students.
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School: The Chopping Block at the Mart

The Chopping Block at the Mart

Chicago's largest recreational cooking school and gourmet retail store, offers demonstration and hands-on cooking classes, as well as wine classes, private cooking parties and corporate team building events. Classes at our two locations cover subjects from cooking basics to intensive Boot Camps as well...

Read more about The Chopping Block at the Mart

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1 Top Choice

Cooking Shellfish: Seared Scallops & Shrimps

This class is temporarily being offered remotely.

at BLVD. Kitchen - Virtual Classroom

Tonight, join Chef Michal Harris to learn how to make the Perfect Pan Seared Scallops with Caper Butter and Spicy Thai Inspired Shrimp. Choose to cook one or both of the dishes! This class will be meeting on Zoom. After purchase, you will receive an email with the class handout with the recipes, ingredients and equipment, as well as the Zoom meeting...

Tuesday Jun 29th, 6pm - 6:45pm Pacific Time

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