Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop.
Let us take you on a journey through traditional raw preparations of locally-caught seafood. One recipe is from Peru: delicately sliced white fish, marinated in citrus juice, chilies, and herbs. Another recipe is from the coast of Spain: fresh fish with lemon, olive oil, and fresh herbs. And the last from Hawaii: sweet and savory marinated tuna with green onion and sesame seeds on a bed of rice.
In this special workshop, Chef Jen Heilig will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.