Fish Butchery and Cookery
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.
In San Francisco, we have access to some of the best and freshest seafood in the world. Though there are plenty of dining opportunities to enjoy this bounty, if you feel ready to take matters in to your own hands, this is the class for you. Justin's practiced hand, borne from years of experience in the food industry, will be your guide. During this class, you will butcher two different fish and learn to cure, marinate, pan sear, and smoke them. This is the perfect class for the adventurous, fish-loving amateur cook.
MENU
Rockfish ceviche tostada, avocado, lime juice and zest, micro cilantro, cucumber
Green curry and coconut fish soup
Seared sumac crusted arctic char with and chili roasted pineapple
Smoked char belly spread, rye sourdough, pickled shallots, celery leaves
*Menu subject to adjustments due to ingredient availability
This menu contains the following common allergens: Fish, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Originally from Illinois, Justin Fertitta began working in professional kitchens at the age of 15. After graduating from The Culinary Institute of America in 2004, Justin honed his craft in the trenches of the New York City restaurant scene for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. Throughout his career as a Chef, teaching those around him has always been a primary focus and passion. Justin loves to travel abroad whenever the opportunity presents itself. He’s traveled extensively throughout Southeast Asia, exploring the many regional cuisines and wet markets, where he draws much of his culinary inspiration. In 2015, he developed the first ever Chef-in-Training Program at The Doe Fund, a nonprofit that provides job training opportunities for individuals with a history of homelessness, addiction, and incarceration. His experience leading the course for two years solidified a passion for teaching culinary arts. A recent transplant to the Bay Area, he splits his time as a private chef and a freelance culinary instructor. Justin is excited to explore California cuisine and share his experience and passion with those at 18 Reasons.
