- Raw Oysters = one of my favorite foods ever
- I’m a huge nerd and I love being in class!
- Did I mention oysters?
Appropriately named “Aw, Shucks: A Hands-On Oyster Primer” (I love puns and giggle at the name of this class every time I think about it), the class was a great introduction to the history of oyster consumption, oyster farming, East vs West coast oysters, wine pairings, and the art of shucking an oyster. With 6 glasses of wine and a dozen oysters in front of me, I was ready to get started!
Our hosts for the evening were:
– Nellie Wu of W&T Seafood and Kimberly Severson of the Astor Center! Both Nellie and Kimberly were so knowledgeable about oysters and wine, respectively – and they were able to share their expertise in a way that was fun, easy-to-understand, and humorous.
In addition to a ginormous oyster shell that Nellie brought along, a selection of books also awaited our perusal – I think I’ll have to add these to my Nook!
Since I have an alcohol tolerance of approximately zero, these six wine selections (including sparkling, and I do love those bubbles) went largely untouched – though I did have a sip or two of each to experience the pairing suggestions. Yum!
Kimberly walked us through her wine pairings for the oysters – some classic, some new and exciting.
Thankfully six of the dozen oysters were pre-shucked for me. Though I did really enjoy learning to shuck them (there’s nothing quite so satisfying as feeling the “pop” when you’ve successfully shucked your first oyster!), I was exceedingly slow at it. So these Oysters – Ready to Eat, were definitely appreciated! Just look at how gorgeous they are:
I really enjoyed the notes for each oyster, with a little bit on each oyster’s history, origin, cultivation and taste profile. I just love reading about food!
Then came the hands-on part (besides using my hand to bring an oyster to my mouth, that is) – learning how to shuck oysters! Nellie makes it look super easy:
And I was pretty sure it would be easy-peasy for me too. Little did I know how fiesty these suckers would be! A natural oyster wrangler, I am not. However, I make up for that by eating oysters with gusto.
Half an hour later (I kid, I kid…kinda) – voila! My first shucked oyster!
I eventually got the hang of it – can you tell?
14 oysters, 12 sips of wine, and an oyster class later, I was stuffed silly, slightly buzzzed and much more knowledgeable about these beautiful bivalves. What a delicious Friday evening! I would highly recommend W&T Seafood if you’re ever in the market for some seafood; in addition to oysters, they specialize in clams, mussels, shrimp and fish wholesale – perfect for parties (or…just a weekend in. What, am I the only one?). AND starting this weekend, they will have a pop-up shop at Gourmet Guild! So definitely check them out! The Astor Center is also a fantastic space to learn all about wine – a number of classes are offered every week, so take a look at their calendar as well!
Are you also an oyster fan? Tell me about your favorite oyster experience!