Chef Workshop at the Maine Food and Beverage Education Center at – Brunswick, ME

See Chef Workshop at the Maine Food and Beverage Education Center Live in Brunswick on Thursday, June 25, 2026, Doors Open at 10:00 AM

From 10 AM – noon on June 25th, join GreenCrab.org and Eating with the Ecosystem at the Maine Food and Beverage Education Center for an intensive workshop all about cooking with green crabs! This workshop will break down preparing green crabs in a restaurant setting while highlighting three Maine products made with green crab: Maine Garum Company’s Crab Garum, Khmer Maine’s Salted Crab, and Bold Coast Spirit’s Green Crab Bloody Mary. Chefs, including James Beard Award-Winner David Standridge, will break down cooking, storing, and processing green crabs. Programming will also touch on Front-of-House communications strategies for marketing green crab dishes, featuring Kathleen Standridge of The Shipwright’s Daughter and Mystic Fish Camp. Colles Stowell of the One Fish Foundation will also be highlighting chefs’ role in shaping our seafood systems. Tickets for this class are $40 for the general public but we’re giving away 15 free tickets for Maine restaurant workers! Contact maryparks@greencrab.org for a promo code. 

This event takes place during Green Crab Week: a national celebration of green crabs as a seafood. Learn more about Green Crab Week and events here: www.greencrab.org/green-crab-week.

Pictured above: Chef David Standridge at James Beard Platform, demonstrating a dish with green crab gelée. This dinner featured a menu centered around green crabs and even included a green crab cocktail. 

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