Seafood Boil Cooking Class Montclair: A Hands-On Date Night Idea

I thought I was heading out for a casual date night to celebrate my birthday—but instead, I ended up at a seafood boil cooking class in Montclair. And if you know me, you know that’s basically my love language on a plate. Hosted at Montclair Culinary Academy, this hands-on, BYOB experience turned out to be the most delicious surprise.

Set inside a charming Victorian home on Walnut Street, Montclair Culinary Academy isn’t your average cooking school. It’s intimate (just 14 seats), hands-on, BYOB and feels more like a dinner party hosted by someone who actually knows what they’re doing in the kitchen. Chef Karan Fischer, who runs the school, has an incredible background. She’s worked in restaurants, catering, and video production and it shows in the way she runs her classes.

What the Experience Was Like

BYOB and totally relaxed: You bring your wine, beer, or cocktail of choice, and the night unfolds like a cozy gathering with friends except you’re learning how to make a full meal from scratch.
A full-course, hands-on menu: This wasn’t just watching someone demo a dish and calling it a day. We prepped, seasoned, cooked, and plated multiple dishes, including the seafood boil with shrimp, clams, corn, potatoes, and sausage.
Plenty of learning (without being intimidating): Chef Karan walked us through each step, from how to layer in a boil to exactly how long to cook shellfish without turning it to rubber. I left with so many practical tips I’ll actually use.
Community feel: With just a few other couples and small groups, the night felt incredibly welcoming. We made new friends, clinked glasses, and bonded over a shared love of butter-drenched seafood.

Seafood Boil Tips I Learned at Montclair Culinary Academy

1. Layer like a pro.
Add your ingredients to the pot in order of cooking time:

Potatoes and sausage go in first
Then corn
Shellfish like clams and shrimp go in last (they cook fast)

2. Don’t overdo the boil.
Once the shrimp turn opaque and curl slightly, they’re done.
Clams = done when open.
Overcooking = rubbery sadness.

3. Season your broth generously.
The broth is what flavors everything—don’t be shy with Old Bay, garlic, lemon, onion, Cajun seasoning, and fresh herbs. Chef Karan also used beer in the boil for depth!

4. Butter sauce = the star.
Make a separate pot of garlic butter sauce with lemon, smoked paprika, and a pinch of cayenne. Drizzle it over everything after it’s cooked. Game changer.

5. Rest before serving.
Let the boil rest (covered) for 5–10 minutes off heat. It helps the flavors settle in and keeps the seafood juicy.

A Little More About the Academy

Montclair Culinary Academy has been teaching locals how to cook everything from sushi to pasta to gluten-free desserts since 2014. They offer adult BYOB classes, teen and kid classes, corporate events, and private dinners. Classes usually run about 3 hours and range from $175–$185 depending on the menu. They even host private events if you’re looking for something more custom.

If you’re local to North Jersey or visiting Montclair, Montclair Culinary Academy is the kind of experience that feels equal parts fun and elevated. It’s perfect for date nights, birthdays, girls’ nights, or even a solo treat yourself moment if you’re into learning new kitchen skills.

Final Thoughts

I walked in excited, a little nervous about cooking seafood in front of strangers, and left feeling confident, full, and inspired. Faris, if you’re reading this….you nailed it.

Thinking about booking a class?
Check out Montclair Culinary Academy’s calendar and grab a seat before it fills up. Schedule is up every month and classes book quickly!

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