AUTHOR EVENT! Thurs. May 25. John Ash and John Finger. The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters. 6:30 P.M. FREE TO ATTEND (THE PRICE LISTED IS FOR THE BOOK)

Pre-order a signed copy here! Ships after May 25. 

Yes, there will be an oyster-shucking station!

From James Beard Award–winning chef and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.

Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, curing—along with illustrated techniques like shucking oysters, opening clams, and filleting fish, this authoritative cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish. The Hog Island Book of Fish & Seafood is a master class from an award-winning chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.

A note about our in-person events:

If you're vaccinated, masks are optional. If you're unvaccinated, we require you to wear a mask while in the shop.  Event capacity is 50 people, first come, first served and standing room only. 

As always, signed books will be available for anyone who wants one. If you can't make it to the talk, pre-order a signed copy of the book and we'll ship it to you! Pre-order a signed copy here! Ships after May 25.