Come and have a grand ol’ time with Chef Matt Lewis as he marries his New Orleans roots with some of the finest offerings that the waters of the Pacific Northwest have to offer. In this class we will be cooking up Louisiana crawfish, local dungeness crab, shrimp, and a couple of other surprises. We will make all the fixins like potatoes, corn and sausage.
You will learn how to properly setup, season, and time your boils. We will also get in to how to clean and eat these delicacies. Matt loves to throw in a little lagniappe which means we will be making some bbq oysters with toasted bread in the wood fired oven while we wait for the water to boil. To close out the class, Matt will teach you the art of the Sothern cobbler.
Come hungry!
Matt Lewis is an excellent cook and teacher. He is the chef and owner of Where ya at Matt food trucks serving amazing southern food around Seattle. He grew up in New Orleans, went to the Culinary Institute of American (CIA) and has been cooking professionally around the country ever since. He also is an oyster farmer here on Vashon Island and is well versed in the cultivation and cooking of oysters.
Come and have a grand ol’ time with Chef Matt Lewis as he marries his New Orleans roots with some of the finest offerings that the waters of the Pacific Northwest have to offer. In this class we will be cooking up Louisiana crawfish, local dungeness crab, shrimp, and a couple of other surprises. We will make all the fixins like potatoes, corn and sausage.
You will learn how to properly setup, season, and time your boils. We will also get in to how to clean and eat these delicacies. Matt loves to throw in a little lagniappe which means we will be making some bbq oysters with toasted bread in the wood fired oven while we wait for the water to boil. To close out the class, Matt will teach you the art of the Sothern cobbler.
Come hungry!
Matt Lewis is an excellent cook and teacher. He is the chef and owner of Where ya at Matt food trucks serving amazing southern food around Seattle. He grew up in New Orleans, went to the Culinary Institute of American (CIA) and has been cooking professionally around the country ever since. He also is an oyster farmer here on Vashon Island and is well versed in the cultivation and cooking of oysters.
