December 4th at 5 PM
Over the course of two hours, manager and seafood expert Andrew Kim will guide us through how to shuck and tenderize live Abalone using regular household utensils. Once prepared, we will make Art's favorite sauté recipe as he shares the unique aquaculture practices at Monterey Abalone Company.
Jim Duane, Seavey’s winemaker, will also guide us through tasting the 2018 Chardonnay and explain some of the special farming practices that make Seavey’s Chardonnay exceptional.
You will receive the Zoom link in a separate email prior to the event. Space is limited.