Tide to Table: Oyster Shucking and Champagne Experience
Price
$75/95
Duration
Saturday, March 30th, 2024 3:30-5:00PM
About the Course
Welcome to an unforgettable culinary adventure that goes beyond the art of shucking oysters – introducing our "Tide to Table: Oyster Shucking and Champagne Experience"! Join us for an afternoon filled with laughter, camaraderie, and the exquisite pleasure of indulging in fresh oysters paired with exceptional wines - did someone say "bubbles"?
In this unique class, you'll learn the basics of shucking oysters. But let's be honest – the main focus is savoring these succulent treasures from the sea - best enjoyed in-season. Our expert instructors will guide you through the delicate process of oyster preparation, offering tips on selecting the finest varieties and perfecting the art of shucking. Don't worry if you're a novice; we're here to make it an enjoyable and approachable experience for everyone.
We will prepare three oyster varieties in both cold and hot styles: classic cold with mignonette and the perennially delicious Oysters Rockefeller. After you hone your shucking skills, you'll be treated to carefully curated wines that complement the briny, buttery goodness of the oysters. Our sommelier Candace will take you on a journey, explaining the nuances of each wine and how they enhance the flavors of these ocean gems.
Amidst the delightful chaos of shucking, slurping, and sipping, you'll discover the joy of pairing different oyster varieties with the perfect wine, unlocking a world of sensory pleasures. Whether you're a seafood aficionado or a wine enthusiast, this class promises a moment of hedonistic delight.
So, grab your friends, bring your appetite, and join us for learning and luscious oysters. The "Tide to Table: Oyster Shucking and Champagne Experience" is not just a cooking class; it's a celebration of the good things in life in the moment when they are at their peak – delicious food, delightful company, and the perfect pairing of oysters and wine. Cheers to an unforgettable gastronomic experience!
Each ticket includes 9 oysters, one glass of champagne and one other beer or glass of curated wine of your choice. If you would like to add 9 oysters for an additional $20, please purchase the "18 oyster" ticket below.
Purchase your $75 9-oyster ticket here.
Your Instructor
Candace Beaucar-Need, Kevin Meskill and Sara Minard
Candace Beaucar-Need has over 30 years of experience and is well-known for her beloved Bloomington restaurant Finch's Brasserie, which brought seasonal menus and wood-fired pizza to Bloomington for 14 years. Kevin Meskill started shucking in Rhode Island in the 1980s, first at the Blue Point Oyster Bar - a Wine Spectator grand award winner - then at numerous other Rhode Island restaurants in the Matunuck beach area and along Cape Cod. Sara Minard has been teaching cooking classes, food geography, and food anthropology for over 15 years, catering to students aged 3 to 80. Prior to teaching, she worked for over 20 years in the restaurant industry in Madison, WI and Chicago.