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.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.