Registration required. Carolynn Angle, executive chef at Standard Tap comes to the Greensgrow Community Kitchen to teach you how to shuck oysters! Learn how to select, pick, wash, handle, shuck and get trouble shooting tips for what to do with broken oysters. Carolynn will talk about the differences in taste of oyster varieties, bivalve anatomy, indicators of a good and bad oyster, what to look for in texture and brine. And all the nuances of what makes a tasty oyster.
Everyone will get to taste some of these cold briny bivalves as we learn best practices for shucking at home and you’ll get an oyster knife to take home! October 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.
Chef Angle, a Striped Bass alum, has been shucking oysters since 1992 and has trained extensively with handling and butchering of fresh seafood. At Standard Tap, she uses seasonal ingredients and local produce, often from Greensgrow!