With a delicate, truly unique flavor profile, there’s a reason why sea urchin (AKA uni) has been deemed the “butter of the sea.” In this workshop, Red’s Best urchin diver Doug Cassidy will discuss his underwater adventures, and Chef Max of Row 34 will coach you through cracking live sea urchin, whipping up uni butter and preparing two dishes that showcase this sea delicacy. Tickets $60 – $75.