Dive into the world of sustainable seafood at a hands-on cooking class with Chef Matt Shapiro on April 17 from 6:00–8:30pm.
In this interactive class, you’ll learn about the biology, ecology, and fisheries behind California halibut, along with how to purchase, evaluate quality, and butcher a whole fish.
Participants will explore both cooked and raw preparations and enjoy tasting three halibut dishes together at the end of the evening. Guests will also take home recipe cards for halibut dishes, a half-pint of olive and herb salsa verde, and plenty of expert seafood knowledge.
Reservations close April 16, 2026.