Simple preparation of local seafood and produce || Talk Story
Join us to learn how easy it can be to enjoy mostly ALL LOCAL meals and cook a variety of local ingredients!
August 15, 2024- Kamas- what are they and how to cook them
July 18, 2024- Summertime Skewers
June 20, 2024- Whole fish on the grill
May 16, 2024- How to slice fish for sashimi and crudo
April 18, 2024- How to make poke using several types of fish
March 21, 2024- Fish stock- how to make it and how to use it.
February 15, 2024- How to roll your own sushi- handroll edition
January 18, 2024- Shrimp & grits AND Fish & grits
10/23/2023 Nigiri and other sushi techniques at Broken Boundary Brewery
8/21/2023 How to prepare parts of the fish: kama, bones, and belly at Broken Boundary Brewery
07/17/2023 Fish en papiollote
5/15/2023 Mochiko Fish with guest 'Chefs" Bo & Jess from Forage Hawaii at Broken Boundary Brewery
3/20/2023 Fish Tacos: Ensenada Style at Broken Boundary Brewery
2/20/2023 Blackened fish & Creole Shrimp at Broken Boundary Brewery
1/16/2023 Whole fish to Sashimi and Crudo
9/19/2022 Kona Kanpachi & Ulu
10/17/2022 Fish Tartare & Ulu gnocchi
7/26/2021 Sourdough pizza with Fatto a Mano
6/28/2021 How to prepare Octopus with Chefmonger Abe
01/20/2020 Fish & Bananas with Gabe from Counter Culture
10/21/2019 LauLau and Ulu preparation with Nick Reppun
9/16/2019 Venison Bruschetta & Fish Piccata with Forage
8/19/2019 Fish Tacos with Hawaii Masa Co and Ola Brew
6/17/2019 Miso Fish with Roots Cafe
5/20/2019 Sushi making with OFR/Surfrider Foundation
3/18/2019 Seafood Gumbo with SlowFood Oahu
Process whole fish to filet | Filet to sashimi & poke
Only $50 for members of our CSF/ $55 for non-members and you get to take ~1 pound of fish home or 1 serving to enjoy!
March 18, 2023 4-5:30pm
June 17, 2023 4-5:30pm
Contact us to reserve your spot today!