Chef Adam Fuller knows what to do with fish – he’s had just about all of them on his menu at Great Bay – he’ll share some of his hard-won wisdom at his next cooking class, One Fish, Two Fish, Flat Fish, Round Fish. Join him on Saturday, March 8th to explore the differences between a flat fish like halibut or flounder, and a round fish like striped bass. He’ll shed some light on the different butchering techniques, cooking methods and accompaniments that will best complement differing textures. Class, which runs from 11:00am until 2:00pm, costs $125 per person, which covers lunch and wine pairings from wine director Orion Berge. Call Great Bay at 617.532.5300 for reservations or more information.