Sam McGann, Chef/Owner of The Blue Point in Duck, has spent his career cooking dishes that highlight the best ingredients offered in the region during each season.  He has always gone to great lengths to make sure that he has the best possible ingredients available, in fact, in 1998, he even flew fresh soft shell crabs right out of the waters of local Colington Harbor to New York for The Blue Point dinner at the legendary James Beard House.

During this demo you will learn how to cook with what is available each season and to make dishes that you can prepare at home to impress your family and friends. You will receive a booklet with suggestions for ingredient sourcing and recipes for use at home. When you arrive you will enjoy a welcome signature cocktail and a snack.  After the demo, lunch will be served and includes coffee, tea, lemonade and an O’Connor Craft Brewed beer. (gratuity for lunch is NOT included. Please bring some pocket cash for tipping your server.)

This class and lunch is limited to just 15 people.

**OBRA has added a small flat fee onto this ticket price to cover website administrative costs. A credit card processing fee of 3% will also be added at checkout. The totals for both these fees is still less than was charged by using third party ticketing agents in the past. Thank you in advance for your understanding.