Wednesday, July 15, 2026 · 6:00 PM · $75
Hands-On Workshop. You shuck them, you eat them.

Oysters are the thing you order out and never touch at home. That ends tonight.

You learn to shuck properly and safely, no lost thumbs, no spilled liquor, and then you do it yourself, again and again, until your hands stop thinking about it. Along the way we get into what makes one oyster taste different from the next: where it grew, how it grew, what the shell tells you before you are even inside. Then the fun part, what to drink with them, what to put on them, and the one thing everybody dumps on top that you should leave off.

You eat what you shuck, and there is plenty. You go home knowing your way around a knife and an oyster, recipes and pairing notes in hand.