Seafood Classes in NYC, New York

Master the aquatic realm with this enticing menu.  You will learn how to prepare: Harlequin crab cake with chipotle cocktail sauce Blackened salmon fillet with romesco sauce and vegetables ratatouille Lemon Corsican mousse BYOB! 2 hours of preparation and cooking followed by 1 hr sit down lunch or dinner. 

In this course, you'll learn the techniques to prepare five simple and delicious seafood dishes. The chef instructor will share tips and tricks for selecting the best seafood, and you'll sit down to your completed menu of:  Refreshing shrimp salad with herbal vinaigrette Thai curry mussels Fish tacos Sautéed skate with brown butter, capers,...

Learn to prepare mouthwatering versions of five fresh seafood dishes, along with a range of universally useful cooking techniques. From grilling to frying to stewing --- and even preparing raw fish --- you can't go wrong with these dishes (including sides) that you might otherwise only find in restaurants. We'll even make cioppino, the mouthwatering...

As a New England native, our Culinary Manager Tom is no stranger to the allure of the lobster. In this class, we’ll teach you the timing and techniques needed to pull off a lobster boil your friends and family will remember for summer’s to come. Menu: Boiled Lobster Lobster Rolls Corn on the Cob Kielbasa and Potatoes Note: It is recommended...

This picnic contains all the best hits from summer's seafood bounty. From lobster rolls and shrimp to clams and corn on the cob, you'll have a blast making and dining on everything you enjoy about the season's fresh catch, not to mention the perfectly paired rosé.  Our picnic menu includes:  Clams on the half-shell with cocktail sauce...

“Summer Fridays” aren’t just for those skipping town anymore. Start your weekend staycation off on the right foot with our brand new Summer Friday Series! We’re kicking things off in style with two of our favorite things ever - oysters and rosé. Sommelier David Sawyer, former wine director of Lilia, Brooklyn & Husk, Charleston has curated...

Seafood, vegetables, whole grains, herbs and olive oil are among the ingredients most associated with countries bordering the Mediterranean Sea. They make for flavorful dishes that trigger memories of sunbathed vacations and leisurely meals. This class focuses on the cuisines of Southern France, Eastern Spain, Italy and Greece, whose coasts abut the...

From fritto misto to veal with prosciutto, Italy offers a seemingly endless selection of dishes that celebrate land and water. The country's thousands of miles of coastline, lakes and rivers, prized cow breeds and world-class salumi tradition result in meat- and seafood-centric dishes that can be rustic, sophisticated and anything in between. ...

From bibimbap to bulgogi, the signature dishes of Korea have seduced America with intoxicating flavors. Sweet-spicy flavor combos are popular, as are the vegetables, meat and seafood that are featured in main dishes as well as in banchan, the Korean assortment of side dishes that appears in most traditional meals.  You will learn to make: Dak...

Bordered by both the Mediterranean and the Atlantic, with snow-capped peaks and lush green valleys, the diverse geography of France offers the best ingredients from the land and sea. You'll get a taste of the best of all those regions in this class.  For your Francophile meal, you will prepare and enjoy: Frise´e salad with shallot-bacon vinaigrette...

From the churrascarias of Brazil to the open-air fires of the Argentine Pampa, South America has a rich grilling tradition that makes use of quality raw ingredients, since the meat is usually simply marinated in oil before grilling. It is then served with sauces or a drizzle of lemon juice. Other meat preparations include sausages and empanadas. Fish...

Make the one-pot profusion of Spanish flavors that comprise paella: seafood, chicken, chorizo, rice, and more. You'll you learn to make masterful cuttlefish-ink paella and paella from Valencia, in addition to some spectacular Spanish tapas and even a traditional dessert. Menu: Garlic Shrimp Tortilla Espanola Arroz Negro Paella with Cuttlefish...

René Dauvissat, along with brother-in-law François Raveneau, has made the greatest Chablis from the oldest and best vineyards in the region. The Dauvissat domaine has sold wine under their own label since 1931 and are staunch traditionalists, making wines with minimal intervention. A signature of the traditional school in Chablis, the wines are aged...