Baltimore’s Phillips Seafood Restaurant is bringing back Cook, Crack & Eat, a series of seafood cooking classes. The classes present a great opportunity to meet and learn from one of Baltimore’s top toques. Join Chef Todd Weisz for a guaranteed afternoon of learning, laughing and lingering over a demonstration, some wine and a great meal with the chef. Here’s the schedule:
Crabology. Saturday, March 19. What is the difference between crab claw meat and jumbo lump crab meat? Enjoy a tasting of the various grades of crab meat with a glass of wine and a demonstration on how to make your own hors d’oeuvres.
Clam Bake for Two. Saturday, April 16. Learn how to shop for fresh seafood, select it and whip up an easy one-pot meal. Then, learn how to combine it all to create a clam bake that includes a whole Maine lobster, snow crab legs, shrimp, clams, mussels, potatoes and corn on the cob. We’ll supply all of the tips and some of the tools you’ll need. Sip on some wine and sample a clam bake with us in the restaurant before you head home prepared to share your new skills with friends and family. Yum!
The Freshest Catch. Saturday, May 7. Salmon. Barramundi. Flounder. Mahi-mahi. It’s all so good but how do you select it, clean it, grill it, or stuff it with crab? Learn all of this and more from one of America’s most proficient seafood experts. Enjoy lunch, wine, and discuss all the intricacies of a great meal with the chef. This is no fish tale!
The cost for one class is $50 and it includes the chef demo, wine, lunch, and a swag bag to go. All three classes are $125. Classes begin at 11:30, and space is limited, so register early. Call the restaurant to register at 410.685.6600 or visit their website. Phillips Seafood is located in Baltimore’s Inner Harbor, 301 Light Street, Baltimore MD 21202.