Cork & Fin: $85 for Oyster Shucking and Fish Butchery Class Including Dinner and Take-Home Seafood (50% Off)

Groupon Vancouver Deal of the Day: $85 for Oyster Shucking and Fish Butchery Class Including Dinner and Take-Home Seafood ($170 Value)

Buy now for only $85
Value $170
Discount 50%
You Save $85

This is a limited 3-day only sale that will expire at midnight on Sunday, September 11, 2011. Click here to buy now or for more information about the deal. Quantities are limited so don’t miss out!

In a Nutshell
Adroit culinary artists guide fledgling cooks through the fundamentals of preparing seafood including whole fish filleting & oyster shucking

The Fine Print
Expires Mar 12, 2012
Limit 4 per person. 48hr cancellation notice required. Not valid on holidays. Sunday-Tuesdays only. Subject to availability and rescheduling.

Cork & Fin
Vancouver
221 Carrall St. Vancouver, British Columbia
http://www.corkandfin.ca/

Today’s Groupon: for $85, you get a seafood cooking class and dinner (a $170 value) at Cork & Fin, located in the Alhambra Hotel. Classes start September 18 and run Sundays–Tuesdays. The experience includes:

  • A 30 minute lecture on oyster varieties and fish types and tips on selecting, storing, and cooking them
  • An oyster shucking lesson where students shuck half a dozen oysters each
  • A hands on lesson on how to fillet a whole fish
  • A hands on lesson on how to prepare a fish broth/fume
  • A Provencal-style bouillabaisse that students make and eat together

Cork & Fin’s adroit culinary artists Chef Elliott Hashimoto and Sous Chef Peter Niermann guide fledgling cooks through the fundamentals of assembling a feast of sea-sourced sustenance with informative, interactive classes. Sessions are capped at eight students to ensure hands-on instruction and prevent knife-juggling contest to win instructor attention, kicking off with a 20-minute lecture that covers the numerous varieties of fish and oysters. Nascent meal manifesters then hone their fish butchery skills as they learn to scale, skin, and fillet a whole fish, using the surplus remnants to craft an aromatic fish fume. The artfully filleted fish can be packaged up to be taken home, allowing students to show off their handy work by cooking it up for dinner or taping the boneless masterpieces to the refrigerator. Once students have enhanced their ability to wrangle finned fare, they learn how to profile and scoop up fresh oysters before coaxing shy mollusks out of their shells with shucking lessons. To cap off the class, pupils employ their new chef savvy to whip up a Provençal-style bouillabaisse to chow down on and reward tummies for not heckling the appendix throughout the lesson.

Click here to buy now or for more information about the deal. Don’t miss out!