About Scallop Season Sendoff with MV Pasta and MVSG

Last call for scallop season! Join the MV Shellfish Group for a hands-on culinary experience learning step by step how to shuck bay scallops. Together we’ll make a delicious pasta sauce with the sweet scallops, followed by a demonstration from Katie Leaird of Martha’s Vineyard Pasta on how to make pasta from scratch. Our pasta will be a shell shape made using our scallop shells as a rolling board!

We’ll enjoy a small tasting featuring the demonstration pasta, and each participant will go home with their own uncooked fresh pasta and fully cooked sauce.

This program is a collaborative effort between MV Shellfish Group and The Farm Institute. The aim of the series is to connect aquaculture to agriculture and to increase access to local shellfish.

Please note that some classes can be adjusted for students with dietary restrictions, but many cannot. This class is not appropriate for those with a shellfish allergy. Please contact us with any allergy or food restriction questions regarding this class at lbrown@thetrustees.org.

Pre-registration is required for all Farm Institute cooking classes.

Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 7 days of the cancellation. If you cannot attend a program as planned, contact lbrown@thetrustees.org at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.

Register