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.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!