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Get to know one of our most locally important and delectable fish! We’ll learn about the biology, ecology, fisheries, purchasing and various preparations for California halibut from a former commercial fisherman, fishmonger and seafood chef. Learn how to evaluate quality, butcher a whole fish and use local halibut in cooked and raw applications. Enjoy tasting three halibut recipes together at the end of the evening.

What you’ll take home:

• Recipe cards for halibut (and a boatload of knowledge!)
• A half-pint of olive and herb salsa verde

About the instructor: Chef Matt Shapiro helped lead restaurant kitchens on both coasts before joining Hog Island Oyster Co. as chef at Tony’s Seafood. He played a key role in creating the company’s sustainable sourcing plan before joining our team.

Reservations close April 16, 2026.

*We are not able to accommodate dietary requests for hands-on events. Please read the menu carefully and contact us with any questions at [email protected].