April – Shellfish-themed cooking classes

Mondays’ the 16th, 23rd, and 30th: Executive Chef Todd Bright will start off the class by showing everyone how to shuck kusshi oysters and easily make your own red vinagrette to go with it. Second course will be pork and scallop steam buns with a dungeness crab aioli, followed by sidestrimp shrimp har gow with spinach and braised mushrooms. Then it’ll be a sweet finish of chocolate szechuan mousse and brownie. Classes start at 6:30pm and are $45 plus a cocktail. Seatings are quite limited, so make sure to call-in advance to book the Monday that you’d like.

For reservations or more information, please call Wild Rice New Westminster at 778-397-0028 or email Leann at leann@wildricebc.ca.

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