Fridays at Foodseum is a monthly workshop held at the Culinary Institute of the South. This two-hour informative and entertaining session is led by Frank Roberts and Julie Davis, who will share their unique perspective on the oysters of the Coosaw River and offer an inside look at Lowcountry mariculture. The program includes a presentation, a cooking demonstration, tasting samples, and access to the Foodseum, a one-of-a-kind food museum.

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Course Pre-requisites
(required) OLLI Annual Membership

This course is not open for registrations.
This course has already occurred and/or is not available for registration until the Summer term opening on Tuesday, May 12 at 10:00 a.m.