Join Chef Mike from 5:30 – 7:30 p.m. on Sept. 16 at Willy St. Co-op to learn how to cook scallops, shrimp, and mussels.

The Co-op is where the chefs shop for the finest quality ingredients, and the fish counter is no exception. Chef Mike is excited to share his favorite shellfish with you and to show you how easily they can be prepared at home. On the menu: Shrimp poached in a flavorful court bouillon, chilled and served with homemade chimichurri, seared sea scallops on a bed of greens with beet and bacon vinaigrette, and mussels steamed with chorizo and beer, served with a hunk of crusty bread.

Recipes contain: fish, shellfish, wheat.

Mostly demonstration with limited hands-on opportunities.

Ages 13+. $30 for co-op members/owners and $40 for non-owners.