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In this class we are going to learn by doing - we'll explore what different species of oysters taste like, including the influence of terroir on their flavor and texture as we master the technique for getting these foreboding creatures open. We've even come up with a few classic (and one or two daring!) wine choices to complement and contrast with these briny beauties. We'll also hear from the experts about why these bivalves are a great choice for health and environmental reasons and are fully sustainable when farm-raised. You'll walk away the best, most knowledgeable shucker you know.