Shucking Class

The beginning of the workshop will focus on oyster farming, anatomy, and cuisine. Margot will walk you through a shucking demonstration before one-on-one instruction of shucking your own oysters. She will teach you what you need to know to source fresh oysters at restaurants, and her favorite mignonette recipes to pair with different beverages. Sarah will walk guests through a Sommelier "tasting grid" and breaking down how to deductively wine taste. The workshop will end with additional wine and light bites available to purchase, Q&A, and friendly chats.