Scared of cooking seafood at home? Fresh fish can lead to some of the most satisfying meals, and they're typically very simple and quick to prepare. In this class, we'll go over the basics of buying seafood -- where, when and how to do so with an eye to sustainability. We'll also cover how to fillet a whole fish and tackle three delicious recipes, along with an oyster-shucking demo in which we'll all slurp up a fresh oyster on the half shell! We'll be working in the private upstairs room of 61 Local Public House in Boerum Hill, so feel free to come early (or stay late) to grab the perfect pairing drink at the bar downstairs.

Here is the menu for what we'll be dining on in class, after demonstrations:

Raw oysters on the half shell with classic mignonette sauce
Pan-roasted fish fillets with tomatoes, capers and polenta
Flounder ceviche with crispy cucumbers and fresh corn
Paella with clams, seasonal fish, calamari and green beans