Cecil Rodriguez of FAT CAP Supper Club will be the guest instructor for this hands-on, whole fish butchery class. Each student will break down and take home a whole fish, learning filet-ing technique and how to utilize each part of the fish. Cecil will demonstrate special techniques for flat fish butchery, as well as oyster shucking. Class will end with fresh oysters, natural wine, and a cooking demonstration by Cecil for how to nail the perfect cook on a fresh filet of fish every time.

Students will also take home a shucking knife, in addition to the whole fish they break down in class.