For ages 18 & up

Take a deep dive into Gulf seafood with local fisherman and Chef, Jesse Griffiths, You'll discover two ways to make the most of oysters, each served with innovative accompaniments; pick up tips on battering and frying shrimp until tender and golden brown; learn to make a Spanish Romesco sauce to complement grilled mackerel; and enjoy pan-roasted grouper on a bed of spinach with mushroom sauce. As you sit back, relax, and enjoy a seafood feast, you'll learn a little about how the pros produce perfect seafood every time, sustainability, and the state of fishing in the Gulf Coast.

for ages 18 & up. 21 or older? You'll enjoy a glass of wine paired with your meal.

ABOUT CHEF JESSE GRIFFITHS

Jesse Griffiths is a hunter, fisherman, chef and co-owner of Dai Due Butcher Shop & Supper Club in Austin, Texas and head instructor at the New School of Traditional Cookery, a series of ethical hunting, fishing, cooking and butchery classes. Griffiths published his James Beard Award-finalist cookbook, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish in 2012. The Hog Book: A Chef's Guide to Hunting, Butchering and Cooking Wild Pigs won a James Beard Award for the Single Subject category in 2022. The Turkey Book: A Chef’s Journal of Hunting and Cooking America’s Bird was released in 2024. Discover to

• Grilled Oysters with Cotija, Chorizo, & Lemon

• Raw Oysters with Fish Sauce, Lime, Garlic, & Chiles

• Fried Shrimp, Paco Bueno-style, with Piquillo Pepper Aioli

• Grilled Spanish Mackerel with Poached Potatoes & Hazelnut Romesco Sauce

• Pan-roasted Grouper with Spinach & Mushrooms

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

For more information about our classes, please click on the links below:

Find FAQs about our in-store classes here.

Find FAQs about your private classes here.