In this hands-on class, you’ll learn how to make three courses that specifically highlight sustainable, locally sourced fish that’s underutilized (as in, you’ve probably never heard of them). Meanwhile, Red’s Best’s Director of Culinary Development, Claude Whiting, will be in attendance to lend insight into the seafood you’re using. The menu includes razor clams, traditional Bouillabaisse, and a whole roasted fish. Tickets $60 – $75.