- January 11 - February 15
Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best
While ceviche and poke may be more of one of the daunting foods to prepare at home, this class hopes to change your mind. Hosted at the KITCHEN at the Boston Public Market, this class featuring Red’s Best seafood will teach you three distinct recipes (from Peru, Spain, and Hawaii) that use raw preparations of locally-caught seafood. During our interview with Jeremy Sewall of Row 34 and Island Creek Oyster Bar, he noted that Red’s Best had some of the best seafood in the city so these folks know what they’re talking about. Of course, while you are making the recipes, you will enjoy three different wines from Massachusetts wineries. Tickets $64 – $80 (The Trustee of Reservations Members get a discount).