All Things Oysters with Nils Bernstein

What’s on the Menu:

• Sauteed Oysters with Beurre Blanc
• Deep-Fried Oysters
• Oyster Kinilaw
• Plus, the basics of buying, storing & shucking oysters

Oysters: let’s be honest, most of us are not brave enough to tackle this particular bivalve at home. From confusion about sourcing to horror stories about shucking, it’s all too easy to think of them as just a restaurant food. But with a little knowledge and some basic technique, oysters can become a delicious, nutritious and versatile home food. Join guest chef Nils Bernstein, author of “The Joy of Oysters,” for a class where you’ll learn how to shop for oyster like a pro. You’ll store, clean and shuck them with confidence. You’ll learn about how oysters are grown and harvested and debunk the old myth that you should only eat them in months that include a “r.” And, of course, you’ll cook them like a pro. Nils will show you three favorite techniques: a sauté with indulgent beurre blanc, a shockingly easy deep-fry, and a raw, Filipino-style preparation that is a cousin to ceviche. Whether you’re an oyster aficionado or a curious beginner, this class will demystify the wide and flavorful world of oysters.

About Nils: Nils Bernstein is the food editor for Wine Enthusiast magazine and has written and developed recipes for such publications as Bon Appétit, Epicurious, GQ, New York Times, Cooking Light, and Men’s Journal. He traded an illustrious career in the music industry, running the publicity departments at independent record labels Sub Pop and Matador for a career in food, drink, and travel journalism. He is the coauthor of The Outdoor Kitchen by Eric Werner and Made in Mexico by Danny Mena. Bernstein splits his time between Mexico City, the Yucatan Peninsula, and New York City. Follow him on Instagram at @nilsbernstein.

Order Nil's new book, "The Joy of Oysters: A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying" and use code MILK2023 to get 10% off your purchase here

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.