The incredible versatility of shellfish is truly a culinary marvel. There is so much that can be done with these flavorful marine animals, but all to often, all we end up doing is just steaming them. In this class you’ll learn a series of preparations for shellfish, as well as tips and tricks for purchasing local.
On the Menu
Kauai Shrimp with capers and lemon
Ka’ana Baked Mussels
Tako and Surfing Goat dairy salad