Chef Dominick Rizzo is a master at preparing seafood at his comfortable and trendy Red Bank restaurant.  It’s one thing to be a great chef, but another to be a seasoned instructor.  In this class Dominick will share this talents with students as he demonstrates some of his favorite dishes.

Menu 
“Oysters & Pearls”  – A duet of east and wet coast oysters paired with complimenting mignonettes.  Served with Faustini “velvet and vinyl” sparkling wine.
Hand made garganelli pasta,  with shrimp, sambucca, fennel and asparagus cream sauce and finished with truffle and shaved grana Padana cheese
Vanilla Bean Gelato, Scorched Strawberries and Candied Phyllo Garnish