Oysters Shucking Workshop
- This event has passed.
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 as well as issues of climate change and 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. You’ll get an oyster knife to take home and keep practicing! 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!
PLEASE NOTE: Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.
There are 2 ticket types depending on the kind of oyster knife you would like to take home with you.
$40 ticket: Includes a Winco oyster/clam knife.
$49 ticket: Includes a Victorinox oyster knife with non-slip handle. The blade and handle will make the job a little easier, this knife is made to last.