Knowing how to shuck your own oyster is one of those life skills that’s essential to Seattle food culture. It’s right up there with cleaning a Dungeness crab or barbecuing a salmon. This class is designed to demystify the Pacific Northwest oyster scene by exploring ways that growing method, location, and oyster species influence shape, seasonality, shuckability, and flavor. Lauren McCool from Hama Hama Seafood Company will teach you how to shuck, and then we’ll proceed through an oyster tasting contrasting and comparing four different kinds of oysters, served with a variety of sauces and condiments. To round out the class and really explore all that oysters have to offer, we’ll pan-fry oysters with tartar and lemon, bake oysters with a variety of flavored butters, go retro with an oyster casserole, and steam clams in a tomato sauce.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.