We’ll be enjoying 3 different oyster varieties from the North Carolina coast, provided by Locals Seafood, along with wine, beer, or non-alcoholic beverage pairings. You’ll learn the basics of shucking and get creative suggestions for toppings, beyond cocktail sauce.
DurationDoes the thought of shucking an oyster send you running in fear of injury and embarrassment? Have you always wondered what oysters were all about and how you should be tasting them to fit in with your coast-loving friends?
Whatever your knowledge or experience with oysters, this class will be a fun way to both learn how to shuck these bountiful bivalves and also to debunk myths you might have heard about them (forget the “months with R” thing!).
We’ll be enjoying 3 different oyster varieties from the North Carolina coast, provided by Locals Seafood, along with wine, beer, or non-alcoholic beverage pairings. You’ll learn the basics of shucking and get creative suggestions for toppings, beyond cocktail sauce.
No previous seafood experience is needed (and we’ll have some oysters pre-shucked to make sure we all get fed…). This class is taught by our co-owner (and part-time professional shucker), Nathan Williams.
Current Wellness is a wellness center for physical and mental health in downtown Raleigh. "The Current" includes a movement space for functional fitness and yoga; a teaching kitchen for food education; and private coworking offices for mental health counseling, bodywork, and other wellness practitioners.
Founders Brit Guerin and Nathan Williams bring diverse backgrounds and areas of expertise to this venture. Brit has a professional background in fitness, mental health, and educational programming, which is complemented by Nathan’s experiences in outdoor education; project management; and higher education.
The Current strives to be an inclusive space where all people feel welcome and a community of wellness practitioners serves the mind, body, and community needs of Raleigh.
The Chesapeake Bay is known for its unique combination of delicious seafood and charming Southern hospitality. In this class, Chef Demeatrie will introduce you to some of the classic flavors of this Mid-Atlantic region.
During your 2-hour class you’ll learn the cooking techniques that apply to different types of seafood – some classic and some modern. Cooking seafood is a labor of love and we look forward to sharing our passion with you!
In this hands-on lecture, demo, and cooking class, you will learn the basics of selecting, storing, and cooking fish successfully. This class includes working with at least 3 different kinds of fish, depending on the season.
Fearless Fishing cooking is offered by Really Cooking With Robin. Really Cooking with Robin is like no other cooking school. It is fun, no frills approach to cooking.
This class will answer all these questions and give you plenty of hands-on practice slicing fish for crudo, poke bowls, and ceviche dishes. Come hungry for salmon miso poke bowl, spicy tuna tartar, branzino ceviche, and hamachi crudo.
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