Learn the Basics of Cooking in Salty’s Shellfish 101 at Salty’s on the Columbia, November 17, 2016 from 6:30pm to 8:30pm. for $80 per person
What do you look for when you purchase fresh oysters, clams or mussels? What does fresh look like? Should shellfish be closed tightly or is a little bit of an opening okay? How should shellfish be stored once you get them home? Fun-loving local home-cook and Salty’s recipe-tester Celeste Stubner partners with Salty’s chefs to teach you the basics of cooking shellfish.
Salty’s takes the mystery out of cooking with oysters, mussels and clams at Shellfish 101 at Salty’s on the Columbia on November 17, 2016. Our two-time winning Washington Sommelier of the Year Tim O’Brien helps us pair the perfect wines with our shellfish dishes. This is a hands-on cooking class and not a demonstration; you do all the chopping, measuring and cooking. It might get a little messy but expect a whole bunch of fun. Here’s your menu:
Oysters with Traditional Mignonette
Learn how to choose and shuck fresh oysters. David Leck, resident Oyster Expert and West Coast Speed and Presentation champion, joins us to share his oyster wisdom along with teaching you the proper way to shuck and shoot an oyster. We will make a traditional mignonette as well as discuss other cooking options.
Mussels and Green Coconut Curry
Learn how to choose and clean mussels. We walk through how to make a spicy green coconut curry, truly one of the best possible pairings to balance the robust flavor of local mussels.
Manila Clams Linguine
This all-time classic way to enjoy clams has many variations, and we show you our take on an iconic dish, which is also one of our favorite “Aw Shucks” Bivalves Festival dishes.
Thursday, November 17, 6:30pm to 8:30pm The class is $80 per person (price includes all costs) and is limited to only 20 people. To top it off, you’ll enjoy spectacular waterfront views and free parking too. This class will fill up quickly so call us right away. Reservations are required by phone at 503-288-4444.