Sustainable Seafood is a class and dinner led by Miel Restaurant’s executive chef, Jason Lalacona that aims to share practical information for those who want to learn how to enjoy seafood responsibly.

The workshop guides students through a detailed Source to Table instruction that includes why choosing a sustainable source is important and how to select, butcher and prepare fish. Chef LaIacona demonstrates useful techniques as he prepares seafood dishes, which will be enjoyed by participants. Techniques showcased are at an introductory to intermediate cooking skill level. The workshop opens with a cocktail and wine reception and ends with a Q&A session led by Chef Lalacona.

Joining the class will be Richie Prusan from Inland Seafood. He is a restaurant’s resource to the seas as well as a community guide to purchase product.