Happy as a Clam, Regal as an Oyster

Do you know how to shuck an Oyster? How about a Clam? Do you want to know how to make clam chowder with your eyes closed, but need a little help? How about Portuguese classics like Ameijoas Na Cataplana and iconic Cape dishes Oysters Rockefeller and Clams Casino? Using Legendary Provincetown Chef Howard Mitcham as our guide….Current Provincetown Chef Liam Luttrell Rowland will explain the basics of proper Shellfish-cookery. Students will learn not only how to clean, store and cook these natural wonders, but also what flavor profiles have defined Cape Cod cuisine. Leaving this class, students will feel more confident cooking ingredients that set our region apart, and will celebrate the legacy, history and deliciousness of mollusks in a fun evening at Castle Hill.

Liam Luttrell Rowland is Executive Chef Of Spindlers in Provincetown MA, a restaurant opened with the Barbara Lynch Group in 2016. Chef Liam has been a Chef and Educator for over 15 years and holds a BA, in Anthropology, and a BS in Culinary Arts. Liam has worked with James Beard Nominee Chefs, Jeremiah Reardon, Elliott Moss, Katie Button and John Fleer.