Dive In at Central Market

Foodies harboring shellfish tendencies will learn to shuck oysters, clean shrimp or de-beard mussels during “Dive In,” Central Market’s salute to shellfish on March 7-9 at all locations. Even a humble landlubber can become king of crustaceans, master of mollusks or the sovereign of cephalopods.

Shellfish lovers can load up on littleneck, mahogany and cherry stone clams while prying open black mussels, Louisiana oysters and huge lobster claws. The search for sea urchins, squid and shrimp ends at Central Market’s seafood cases.

CLASSES: Highlighting the class schedule is Sarah Roahn, Louisiana native and author of “Gumbo Tales: Finding my way at the New Orleans Table.” This personal adventure will celebrate the food, stories and recipes Sarah collected over the six years that she lived in New Orleans, learning how the locals cook and eat. Details and registration information for this and other classes are available at the website.

DEMOS & RECIPES: Central Market’s Foodies and chefs will perform their magic with shellfish menus perfect for the Lenten season and Easter celebrations, from healthy, low-fat recipes to indulgent, butter-soaked specialties. Bacon-wrapped scallops, zesty crab cakes and other menu ideas abound from these culinary creators. They might stir up a bouillabaisse or lobster bisque and offer a taste of spices for gumbos, jambalaya and paella. Pair seafood with fresh fruit and vegetables for Grilled Caribbean Shrimp on Tropical Fruit Planks or Grilled Scallops with Raspberry-Thyme Beurre Blanc. And then there’s the great clam chowder debate: New England’s cream style vs. Manhattan’s tomato base.

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