The last class of 2017 was shellfish. We cooked 5 different shellfish dishes: A bouillabaisse with fish and shrimp with a potato topped crouton on top, shrimp calamari vegetable tempura, shrimp poached in broth with a cocktail mayonnaise, a tomato wine broth with mussels and garlic toast and scallops with corn ragu and salad. We shelled and cleaned a lot of shrimp, mussels and clams for this class and everything turned out great. I really enjoyed the tomato wine broth. It was light and all the shellfish in it was filling. So this was the last cooking class for 2017 and our 10 week of cooking. I've already learned a lot and my fellow classmates are fun to cook with so that makes it even more enjoyable. I'm looking forward to the remaining 20 weeks of this class in 2018.