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Wednesday, November 8

Member: $60; Nonmember $75

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KITCHEN at Boston Public Market
Boston, MA

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Farms & Food, Lectures & Workshops

The Magic of Uni: Cooking Sea Urchin with Red's Best

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Praised by foodies and chefs as the "butter of the sea," sea urchin (or as the Japanese call it, uni) is one of the most prized delicacies of the sea. With it's one-of-a-kind flavor profile, uni is described as "umami at its best", the "ice cream of the sea," and "melts in your with its rich and creamy sweetness"..... but you'll just have to see for yourself. Quality uni is never fishy, but instead has has delicate traces of the ocean. We're lucky to have the highest-quality, locally-harvested sea urchin right here in The Boston Public Market, at Red's Best. Together with Red's Best, reknowned seafood restaurant Row 34. and The Massachusetts Wine Shop, The KITCHEN is bringing you an uni experience that you'll never forget.

In this unique workshop, Red’s Best expert urchin diver, Doug Cassidy, will share his adventures underwater along the Massachusetts coast. Our culinary friends from Row 34 then lead attendees through a hands-on cooking class, preparing seasonal dishes using Doug’s hand-harvested urchins. Attendees will learn about different local species, sustainable fisheries, buying seasonally, and how to prepare tasty, gourmet recipes using uni.

In the class, attendees will:

  • Learn to crack live sea urchin
  • Prepare uni butter
  • Create two dishes with uni and uni butter

While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries.

The Magic of Uni: Cooking Sea Urchin with Red's Best
Wednesday, November 8
6:00-8:00 pm
The KITCHEN at The Boston Public Market
100 Hanover Street, Boston

Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

This is a hands-on class, so prepare to get your hands dirty! Please RSVP in advance. We are limiting the class to 20 people, so it will sell out.

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