On Location: Hands-On
Saturday, May 30
9:30 AM - 1:00 PM
Executive chef Bun Cheam has developed his international menu around the fish he gets directly from fishermen. In this hands-on immersive seafood class, we’ll master the art of selecting, filleting, shucking and preparing pristine seafood dishes. The morning takes place inside the “tide to table” seafood market and restaurant Essex Pearl at the Lower East Side’s Market Line.
Class is in the restaurant’s kitchen followed by lunch and wine.