(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.