Culinary Workshop: From the Hill by the Sea – Recipes Inspired by Nova Scotia, Cooked in New York and California w/Seadon Shouse

Nova Scotia-born chef Seadon Shouse is a runaway superstar on both coasts of the US–as the Executive Chef of Halifax Hoboken (W Hotel, Hoboken, NJ) AND the Timber Cove Resort in Jenner, California. He focuses on incorporating the flavours of his native home, the South Shore of Nova Scotia into his cooking. In this culinary demo, he will prepare three recipes from his beautiful cookbook From The Hill By The Sea.

Ticket Price: $50.00, includes food samples
Sponsored by J.R. Mahoney Ltd., Devour! Seafood Partnership- Victoria Co-operative Fisheries, Afishionado Fishmongers & Comeau’s Sea Foods Ltd, and Chef Works
Recipes: Shellfish Bisque, Kelp-Steamed Monkfish with Crab Rice and Caviar Butter

Seadon Shouse
Chef Seadon Shouse was born and raised on Nova Scotia’s South Shore, which shaped his views on cooking, sustainability, and commitment to sourcing local and wild ingredients. These values are at the base of the menu at his two restaurants: Halifax, located in Hoboken NJ, and Coast Kitchen, overlooking the cliffs of the Northern California coast. Having worked in restaurants that varied in geographical location and style, he has developed his own cooking character that focuses on the creative use of underutilized products to celebrate each season. His From The Hill By The Sea cookbook showcases his passion for inspiring professional and home cooks to explore what small local providers and natural surroundings have to offer, as well as his philosophy to keep cooking wild and wonderful. @seadonshouse