Simple Abundance: Georgia Shrimp from Head to Tail

While Lure, the new Fifth Group Restaurants seafood venture set to open in July, may be the new kid on the block, its Executive Chef David Bradley – having worked with Fifth Group for 12 years – has culinary experience to spare. His passion for sourcing and preparing amazingly fresh seafood and his love of seasonal produce will be reflected in this class. To get you ready to dazzle any company you’re sure to have, Chef Bradley will use all parts of the shrimp – head, tail and shells – to prepare three different starters good for summer or entertaining: Coctel de Mariscos – guerrero-style seafood cocktail with citrus, Shrimp Bisque with tarragon shrimp dumplings, and Shrimp Toast with coriander and tarragon. Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

One-hundred percent of class tuition benefits Atlanta's Table, a project of the Atlanta Community Food Bank.