Registration required. Paul Appleby from Seafresh Oysters comes to the Greensgrow Community Kitchen to teach you how to shuck oysters! We’ll cover topics like oyster varieties, growing methods, taste differences, the history of aquaculture and issues of sustainability surrounding oyster farming.
Everyone will get to taste some of these cold briny bivalves as we get tips on best practices for shucking at home and you’ll get an oyster knife to take home! November is a great time to eat fresh oysters. As water temperatures cool down and spawning is through, and our local oysters are more plump and flavorful.
Paul distributes oysters to some of our region’s best restaurants and frequently gives lectures and trains restaurant staff on the subject. He is an FDA licensed shellfish vendor and has been “shucking & jiving” about oysters for over 20 years!