Why is it that some foods or meals can transport you back to a particular place? For cookbook author and culinary consultant Cynthia Nims, that food is shellfish.

Some varieties are only found in certain regions of the world and oysters in particular are distinctly influenced by the waters in which they grow. Cynthia will show us that exploring shellfish not only a delicious proposition, but also one that invites adventure.

With special attention to the mollusks of the Northwest, Cynthia will share anecdotes and a recipe from her new cookbook, Shellfish, which will be released in March. She’ll share, too, stories from some of the countless experiences she’s had with shellfish while traveling. Join us for what is sure to be a crustacean celebration!

About Cynthia: With decades under her belt as a culinary professional, Cynthia has served as food editor for Seattle magazine, written cookbooks based on celebrated iconic foods such as oysters and wild mushrooms, and has cooked for some fascinating people, including Julia Child and the Flying Karamazov Brothers.