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BCAE Invites Students to Catch and Cook Fresh Lobster


 
PRLog - Jul. 22, 2014 - BOSTON -- Take a journey from the sea to the stove with the Boston Center for Adult Education's (https://owa2010.exchangecentral.net/OWA/redir.aspx?C=2VBLygpgwUmhKzGE_o2VvkDdZFlVedEIZG49R4pRJAPgTnF5FDAlPmR0xyzv_yts94vCSMJUPAA.&URL=http%3a%2f%2fwww.bcae.org%2f) (BCAE) class “From Boat to Boil” (https://owa2010.exchangecentral.net/OWA/redir.aspx?C=2VBLygpgwUmhKzGE_o2VvkDdZFlVedEIZG49R4pRJAPgTnF5FDAlPmR0xyzv_yts94vCSMJUPAA.&URL=http%3a%2f%2fwww.bcae.org%2findex.cfm%3fmethod%3dClassInfo.ClassInformation%26int_class_id%3d11450%26int_category_id%3d0%26int_sub_category_id%3d0%26int_catalog_id%3d0) on Saturday, August 9th, 2014 from 8:45AM to 3:00PM. This one-session class will take students on a hands-on Boston Lobster Tour with lobsterman Captain Carli followed by a lobster cooking class taught by Island Creek Oyster Bar’s (https://owa2010.exchangecentral.net/OWA/redir.aspx?C=2VBL...) renowned Chef de Cuisine Nicola Hobson.

Students will meet at Sargent’s Wharf where they’ll join Boston Lobster Tours aboard the “Fourcast” with Captain Carli.Due to the maximum occupancy on the lobster boat, the Captain will be taking 2 groups of 6 out at a time. Group 1 will arrive at Sargents Wharf (off Commercial St. in the North End) at 8:45AM and Group 2 will arrive at Sargents Wharf at9:45AM. The BCAE will contact students after registration to inform them of which trip they will be on.

Students will get their hands dirty, or wet rather, hauling lobster traps while learning about the trade. Once lobsters are caught and claws are banded, the class will head to the BCAE, where they’ll stand behind the line with chef Nicola Hobson, and start the breakdown, preparation and cooking of the lobsters. Once the cooking is done, students will grab a glass of wine and a lobster cracker and enjoy!

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Contact Email:
***@imgeunlimited-boston.com
Source:BCAE
City/Town:Boston - Massachusetts - United States
Industry:Education, Food
Tags:Boston, bcae, lobster, seafood
Shortcut:prlog.org/12351224
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