Soft Shell Crab Fest

It’s that time of the year! Soft shell crabs are at the height of their season and we will enjoy 4 different preparations of them. Sorry no cheese or dessert tonight just crabs!

We will dine on grilled crabs with white port butter sauce, fried crabs with spicy papaya salad, sautéed crabs with hazelnuts and blood oranges and a crab BLT. Let’s do some bubbles, riesling and chilled Beaujolais.  Admission: $65.00.

This class meets in the Culinary Arts Center in the Education Wing.

MATERIALS
Our cooking classes are held in our commercial kitchen. You will be seated at a counter on countertop stools, so please wear comfortable clothing. Layers are best, the temperature fluctuates often.

CHEF JOSEPH CIZYNSKI
Born in New York, Joseph Cizynski almost immediately started gaining kitchen experience thanks to his mother and Aunt Dorothy who shared their passion and knowledge of food with him. Joseph attended Fairfield University where he played baseball and for two summers played in the Cape League, thus beginning his love for Cape Cod. Upon graduation from college, and a ball related injury, Joseph took to the Culinary Institute of America where at the age of 26, became Chef/Owner of Café du Bec Fin located in Old Greenwich, CT. Joseph immediately transformed it into a French Seafood restaurant and received three-3 Star reviews from the New York Times and was the first Connecticut restaurateur to receive the Wine Spectator Award of Excellence for ten consecutive years. Café du Bec Fin was the venue for numerous wine tasting dinners including the members of the Mondavi, Krug and Dujac families. Several years ago, Joseph, opened a boutique wine shop located in Westchester County and has shared his knowledge of wine and food pairings hosting numerous wine tastings, dinners and various other events. Joseph and his wife, Betsy, bought a home in Chatham ten years ago and are now making plans to live there year-round. He looks forward to sharing his experiences, food and wines with you!