At Eating with the Ecosystem’s “School of Fish”, Rhode Island chefs will educate you on different methods for turning whole local seafood – straight from the sea – into a marvelous dinner you can share with your family and friends. Learn how to use plentiful local species like scup, skate, squid, Jonah crab, whiting, dogfish, sea robin, and fluke.
Held in our demo kitchen (a former school classroom), each workshop is also a dinner, complete with wine and good company! Each workshop will feature one fish species, prepared several ways. Come for just one class or attend them all!
Chef Andy Teixeira, Newport Vineyards with Jonah Crab
Chef Andy is from Taunton, MA and comes from a long line of chefs. His career began at just 10 years old in his family’s restaurant. Andy is currently the Exectutive Chef at Brix Restaurant at Newport Vineyards where him and his team pride themselves on the marriage of locally sourced food with estate-grown wines. Serving locally and thoughtfully sourced products to create memorable experiences.
Jonah crab is a native local crab which was once only considered by-catch within the lobster fishery but now is growing in popularity as populations seem to be increasing. Jonah crab is abundant, delicious, and affordable! It will remind you of a smaller dungenous crab or large stone crab with sweet meat inside a tough shell. Come of School of Fish to learn the best ways to prepare this delicous crab!