Public Class: Get Hooked on Halibut with Chef Matt Shapiro

Get to know one of our most locally important and delectable fish! We’ll learn about the biology, ecology, fisheries, purchasing and various preparations for California halibut from a former commercial fisherman, fishmonger and seafood chef. Learn how to evaluate quality, butcher a whole fish and use local halibut in cooked and raw applications. Enjoy tasting several halibut recipes together at the end of the evening.

What you’ll take home: 

• Recipe cards for halibut (and a boatload of knowledge!) 
• A half-pint of olive and herb salsa verde

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 April 16, 2026.

*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.