In-Person Cooking Class: Shellfish
Wednesday, July 27, 5:30 to 7:30, $95 (includes copy of cookbook)
Hot Stove Society, Seattle

I’m so happy to be returning to Hot Stove Society to teach a cooking class. The focus will be–little surprise–on Shellfish, with tips on buying and storing various types of shellfish that I cover in the book. Recipes include Steamed Mussels with Kimchi and Daikon, Grilled Oysters Marinière, Avocado with Scallop Salsa and Clam Puttanesca Mini Pizzas. I’ll be sharing plenty of shellfishy stories along the way as well. It’s always a fun time at Hot Stove! Oh, and a copy of Shellfish is included in the cost of the class.

In-Person Cooking Class: French Home Cooking
Thursday, August 25, 5:30 to 7:30 pm, $135
Sun Valley Culinary Institute, Sun Valley, Idaho

What do you know….not shellfish! But that class will be a couple nights later. I’m sharing some of my love for all things French with this class, focused on a couple of the great many ways the French do fabulous things with salad: salade Niçoise and endive salad with hazelnuts and blue cheese. For salad accompaniment, tapenade palmiers. And for dessert, clafoutis with whatever seasonal fruit strikes the fancy at that time. More details and registration here.

In-Person Cooking Class: Shellfish 101
Saturday, August 27, 2:00 to 4:00 pm, $135
Sun Valley Culinary Institute, Sun Valley, Idaho

Back on the subject of the moment: shellfish! This will be a fun class for both seafood aficionados and those who might not be quite convinced how easy and delicious shellfish can be. I’ll cover a lot of territory about the different types of shellfish, how to choose and store them. Recipes will include Smoked Oyster Dip, Oysters Baked with Horseradish Bread Crumbs, Clam Chowder with Petite Peas and Sautéed Shrimp with Garlic and Crisp Rosemary. Lots of deliciousness. And shellfishness. More details and registration here.

In-Person Cooking Class
Bayview School of Cooking, Olympia
Wednesday, October 12, 6:00 to 8:30 pm ($75)

It such a pleasure to return to Bayview to teach, in lovely downtown Olympia with view of the Puget Sound, which so many delicious shellfish call home. I’ll be demonstrating a few recipes from Shellfish: Clam Chowder with Petite Peas, Sautéed Shrimp and Garlic and Crisp Rosemary, and Crab and Grapefruit Salad with Crisp Shallots.


Good Food Hour on KSRO Radio, speaking with John Ash and Steve Garner about Shellfish

Afternoon Live on KATU television, demonstrating a baked version of Grilled Clam Pouches with Bay Leaf and Butter

New Day Northwest on KING television, demonstrating Bay Scallop Salad with Citrus and Radishes

Interview with Bethany Jean Clement in The Seattle Times

Joining the fun on Hot Stove Radio July 6 episode, speaking with Thierry Rautureau and Pamela Hinkley (I join at about 49 minutes in)

A recipe from Shellfish featured in Parade Magazine