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
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, 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 believes cooking is about bringing people together to have a good (and delicious) time.