“Aw, Shucks” Hands-On Raw Bar with Red’s Best
Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates local and sustainable New England shellfish 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.
“Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply a variety of Massachusetts oysters and clams, and Chef Jen Heilig will guide participants through a shucking lesson. Everyone gets to eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills!
While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We’ll also have a local cheese and snack board from Appleton Farms, the Boston Public Market’s purveyor of over 100 Massachusetts’ cheeses.
This is a hands-on class, so prepare to grab an oyster knife and get shucking! Book tickets soon as this popular class will sell out.
Cost is $55 for Trustees member and $69 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.
About Chef Jennifer Heilig
Jennifer Heilig is a trained chef, culinary educator, and owner of For The Table cooking school. She has cooked professionally for over 15 years. Jen teaches group, private, and corporate cooking classes in and around Boston, Massachusetts. Cooking has been Jen’s lifelong passion. After graduating from Smith College, she dove into the kitchen life as the personal chef for a college president for several years. Work in the business world followed, but cooking remained a central part of her life, and she eventually left her desk job to focus on food. She graduated from the Cambridge School of Culinary Arts with high honors and received the school’s Julia Child Award. She has worked at a number of restaurants in and around Boston and on Cape Cod, including Legal Harborside and State Street’s executive dining room. Jen founded For The Table cooking school to bring hands-on classes to home cooks of all levels. Her mission is to help people enjoy cooking and to cook at home more often. Her classes range from cooking techniques and fundamentals to ingredient- and cuisine-focused favorites. She is proud to be part of the Boston Public Market community and to teach and cook in The KITCHEN with the fresh, local bounty of New England.