Public Class: Essential Shellfish Techniques with Chef Matt Shapiro

Get ready to bring home the savory brine of the ocean! In this class, you'll learn essential tips for buying, storing, shucking and cooking with sustainably sourced oysters, clams and mussels. Chef Matt will be your expert guide, including what you should know about serving raw shellfish at home. Conclude your evening by sharing the table set with a festival of seafood that you made in class. 

What You'll Make & Take Home: 

• Make classic Moules Mariniéres, Linguine with Clams and Oysters Oaxaca-feller 
• Take home a tub of Pomegranate Mignonette

About the instructor: Chef Matt Shapiro helped lead restaurant kitchens on both coasts before joining Hog Island Oyster Co. as chef at Tony's Seafood. He played a key role in creating the company's sustainable sourcing plan before joining our team.

Reservations close March 18, 2027.

*We are not able to accommodate dietary requests for hands-on events. Please read the menu carefully and contact us with any questions at events@hbofm.org.