Learn to cook fresh, local seafood in time for the holidays
You’ve probably heard that we all need to be eating more seafood. But you also may have heard that overfishing and imported seafood make it tricky to figure out what fish and shellfish are good to eat (and good for the environment). This class will teach you about local underutilized alternatives to popular fish like salmon, cod and imported shrimp and how you can support the local North Carolina seafood industry.
The class will start with an overview of the kinds of seafood that are available straight from the North Carolina coast, including species that will be available for cooking during the holiday season.
After a lesson in selecting fish at the Locals Seafood market counter, nutritionist Katherine Andrew will then discuss the health benefits of seafood and demonstrate easy ways to cook fish at home.
To cap off the evening, Chef Eric Montagne will serve a three course sampler menu of dishes from Locals Oyster Bar.
(Beer, wine, and cocktails may be purchased at the Transfer Food Hall bar).