Seafood Lover's Guide to the Mediterranean - In Person

Friday, April 14, 2023 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


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 hereMasks are REQUIRED for this class.


The Mediterranean soft golden beaches and sunny climate attract travels from around the globe. A total of 21 countries span the Mediterranean coastlines; among those countries France, Italy, Spain and Israel, all celebrate the variety of fresh fish and seafood the Mediterranean offers. Learn how to open and indulge in fresh sea urchin and local oysters in this hands-on seafood class! Each dish is inspired by the best of Mediterranean flavors and our local catch!



Huitres Nature et Mignonette—Local Fresh Oysters & Mignonette

Oursin Nature—Fresh Sea Urchin*

Coquille Saint Jacques—Fresh Sea Scallops with Compound Butter*

Moules Marinières—Steamed Mussels with Shallots & Garlic in a White Wine Broth

*Note: While we've conferred with local seafood vendors to anticipate what will be available in mid-April, these items are weather and catch dependent and may be replaced with other seafood without notice to the students.


This menu contains the following common allergens: Fish, Shellfish, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.

Let’s Cook Together! 



Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing. She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations. She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.


Photo courtesy of Zoe McLaughlin