Like oysters? Me too.
Want to know more about them? I can help.
In this two-hour class, I will teach you how to shuck oysters (safely) and provide some history and basic biology/anatomy of the species. I will also offer tips on buying and ordering oysters, how to taste them (much like tasting wines), and discuss some myths and trivia, as well as answer any questions you may have.
Each person attending will have the opportunity to shuck and eat 12 oysters (hence the high cost of this class -- the oysters I use sell for $3-3.50 in local restaurants). Oyster knives, towels, and accompaniments (lemons and mignonette) are provided.
Brady Hall is a professional oyster shucker and chef with an authoritative knowledge of North American oysters. His overt nerdiness, along with plenty of hands-on experience, makes him a valuable resource for any topic relating to oysters. He writes a blog and is currently authoring a book on the subject. You can follow him on Twitter or visit his official website (still under construction).
Wed, Aug 22nd, 2012
7:00 pm – 9:00 pm EDT