Let’s Get Crabby

This isn’t just any cooking class – it’s a hands-on, full-of-flavor exploration of one of the sea’s most beloved treasures: crab.

Imagine this: The delicious aroma of succulent crab meat sizzling in a pan, the delicate balance of spices and herbs tickling your senses, the sizzle and pop awakening your anticipation. Now, imagine being the mastermind behind it all. That’s right! In this class, you’ll be the one creating that magic under the expert guidance of Chef Kevin.

You’ll learn how to coax out the juicy, mouth-watering flavors from fresh crab, crafting dishes that are as visually appealing as they are tantalizing to the taste buds. From the creamy decadence of crab risotto to the crispy, golden perfection of perfectly seasoned crab cakes, every bite will be a testament to your newfound skills.

But it’s not just about the final dishes. It’s about the journey. You’ll discover the secrets to selecting the freshest crab, master the art of preparing and seasoning crab meat, and learn the essential techniques for creating a silky, creamy risotto.

With Chef Kevin’s energetic and engaging instruction, you’ll feel the thrill of culinary creation. His knack for making complex techniques accessible is unmatched, and his passion for seafood is contagious. By the end of the class, you won’t just have a belly full of incredible food; you’ll also have the confidence and knowledge to recreate these dishes in your own kitchen.

So, are you ready to get crabby? Sign up for this unforgettable cooking class and prepare to be swept away on a wave of flavor. Your culinary journey awaits!

• Maryland Crab cakes with mixed green salad
• Fresh crab and pea risotto

Wine, beer, and cocktails are available for purchase from our bar. Come early for cocktails (5:30) — class begins at 6:00!

Our classes are small, so you get personal attention from our professional instructors. You will work as a group as you join in the fun to prepare the menu.

Chef Kevin Appleton has a passion for food, drink, and fun. He is a former Culinary Instructor at Madison College. He worked at some of the best fine dining restaurants in Chicago and was Executive Chef at Robert Morris College’s Institute of Culinary Arts.