Learn how to recognize and source sustainably and responsibly harvested seafood before we head into the kitchen and out to the smoker. Learn about techniques for curing and smoking various types of seafood as well as the rich history and benefits of tinned seafood.
Class includes a mighty sea-cuterie board to sample all that we make plus imported seafood specialties and paired accoutrements and drinks.
Tour Smoking Goose's USDA-inspected facility (see how the sausage is made!) and take home a custom Smoking Goose cutting board plus your choice of a piece of smoked salmon or salmon lox, too.
This is an in-person event at Public Smokehouse inside Smoking Goose at 411 Dorman St Indy 46202 and $100 per person.
The fine print:
- Thinking of giving this class as a gift? We recommend purchasing a gift card instead so that your recipient can choose the class and date that best fits their schedule.
- Tickets are non-refundable and cannot be exchanged for other dates/classes. Think of it like a concert -- if you cannot attend, give your tickets to lucky friends!
- Advance tickets are required and space is limited.
- Participants must be 18 years or older.