What You'll Learn
By the end of this class, you will:
- Learn how to shop for, clean, shuck, and store various shellfish
- Understand a variety of cooking methods for oysters, clams, and mussels
- Build confidence to stray from recipes by understanding flavor combinations that pair well with shellfish
About This Class
Oyster, Mussels, and Clams, oh my! Break out of your shell and your boring weeknight meals. The world is your oyster once you understand these delicious mollusks. Shellfish is inexpensive, easy to prepare, and abundant here in the Bay Area.
These bivalves are at their peak in the Fall and Winter and this class will highlight different cooking methods of all three. Spectacular platters of raw, steamed, deep-fried, and broiled dishes will stun your next dinner party, yet are simple enough for any night of the week. And, yes, you’ll learn how to shuck too!
Menu
Platters of Iced Oysters on the half shell, Clams Casino, Oysters Rockefeller, Fried Clams and Homemade Tartar Sauce, Beer-Steamed Mussels, and Linguine Vongole
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
David Groff
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David instructs virtual and in person classes from his company, Mealticketsf.