Farm Fresh Skin: A Soap Making Workshop
One recipe is from Peru: delicately sliced white fish, marinated in citrus juice, chilies and herbs.
Another recipe is from the coast of Spain: fresh fish with fennel, mint and orange.
And the last from Hawaii: sweet and savory marinated tuna with green onion and sesame seeds on a bed of rice.
Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood 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.
In this special workshop, the seafood experts at Red's Best will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally.
Mediterranean-inspired Ceviche Peruvian-inspired Ceviche Hawaiian-inspired Poke
While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.
| COST | ↑ top |
$75
| WEBSITE | ↑ top |
| LOCATION | ↑ top |
The KITCHEN at the Boston Public Market, Boston, MA, 02108 map
| RELATED LINKS | ↑ top |
Info changes frequently. We cannot warrant it. Verify with Farm Fresh Skin: A Soap Making Workshop before making the trek. If you find an error, please report it...