GO FISH

Here’s our annual all fish cooking class, not to be missed. Four stunning, local fish to learn how to work with.  Don’t let fish cookery intimidate you any more. Everyone will have their chance to filet, skin and dice a fresh fish for the ceviche. For the warm mussel salad, we’ll learn the proper techniques for cooking live shellfish to ensure the best results. The pasta course is a really dynamic dish paring the sweetness of local Dungeness with the fresh heat of chili, the mild acidity of Meyer lemon and the saltiness of the olives. And the ever famous (and addictive) miso glazed black cod is always a hit.