Summer Cooking with Chef Franco

with Shell & Bones Oyster Bar and Grill


(Participation link will be provided in a follow-up email).

A clam boil is traditional New England summer fare, but what about vegetarian ceviche? Learn to make both in this virtual cooking class, led by Chef Arturo Franco-Camacho (chef Franco) of award-winning seafood, steak and rawbar restaurant Shell & Bones Oyster Bar and Grill. Chef Franco, a celebrated master of creative, detailed combinations in the kitchen, has served up several dishes deemed “world class” by the Hartford Courant. Shell & Bones Market will provide all the ingredients and a printed recipe for you to follow along with Franco as his unlikely, celebrated pairings make their way from your kitchen to your plate.

Chef Franco (Shell & Bones Oyster Bar and Grill) will prepare a vegetarian ceviche and a New England clam boil. Shell & Bones Market will provide all the ingredients and a printed recipe for you to cook along with the chef during a virtual cooking demo. 

Remember: Each ticket includes the ingredients and a printed recipe. You can pick up your ingredients and recipe from Shell & Bones (100 Water Street) on June 24 between 2 and 5 PM.

Arturo Franco-Camacho

Executive Chef for Geronimo Tequila Bar and Southwest Grill, Shell & Bones Oyster Bar and Grill and Camacho Garage, Arturo Franco-Camacho (Franco) is a veteran of the Connecticut food scene whose extensive repertoire spans from 5 years as Chef de cuisine on the prestigious QE2 to opening several of his own successful restaurants (Roomba, Bespoke, and Suburban) in New Haven and Branford, CT. He has also served as Guest Chef at the Director’s Dinner at the Sundance Film Festival. Chef Franco’s cuisine has been recognized as “Excellent” in the New York Times, and has received accolades from Connecticut Magazine, Yankee Magazine, Zagat and on Food Network’s “Food Nation with Bobby Flay.” He has been nominated for Chef of the Year by the Connecticut Restaurant Association and has been recognized as an Ambassador Chef by the annual Greenwich Wine + Food Festival. He is a graduate of the Culinary Institute of America.