When: Sat., April 7, 2-3 p.m. 2018
Join Ted Wilson of San Francisco’s Fine & Rare and learn all you need to know about preparing Dungeness Crab! During his demonstration, Ted will show you how to cook and clean the crab, but what do you do with the leftover shells? Waste not, want not! Ted will also make a delicious Pho broth with the crab shells demonstrating how to season and cook the broth to perfection. This event is part of our Conversations at Copia Sustainable Seafood and Bay Area Watersheds Weekend. Join us for more events throughout the weekend!