Rhode Island's Coastal Riches: Cooking Fish & Shellfish with Fog & Steam with Chef Richard Allaire

We’re sitting atop a gold mine of incredible local fish and shellfish in Rhode Island and the surrounding waters.  Some, perhaps, you’ve never attempted to cook and others you may have never even heard of.  It’s said that 90% of the fish and shellfish caught and harvested from our local waters are not consumed here.  Spend an evening with Chef Richard Allaire (formerly of Tucker’s Bistro and opening his own Restaurant in Providence this Spring) as he shares his passion for exploring the culinary delights of our very own fruits of the sea. He'll teach us to fillet several native Rhode Island fish and share his inventive and creative cooking styles that will arm you with new knowledge and savvy fish and shellfish preparation techniques to fortify your gastronomic prowess.  Wine tasting to compliment the meal chosen by Newport Wine Cellar.

Class Fee:  $55 per student