About this Event
Hosted by Emmy® Winner and Seafood Specialist Michael-Ann Rowe Dive into the fascinating world of oysters at this lively, hands-on MasterClass and tasting featuring six Canadian oyster farmers and an outstanding lineup of industry talent.
What you will learn at the MasterClass & Panel Discussion:
How oysters grow, the regulations that govern their journey to market, sourcing from trusted distributors, proper storage, best practices & ideas for professional presentation. For those with an entrepreneurial spirit, the panel will dive into how oyster expertise can open doors to new opportunities—including launching your own oyster catering service. Come curious, get hands-on and discover why exceptional oyster service is both a culinary art and a business opportunity!
Learn to how to pro-taste oysters, plus wine pairings; how to shuck oysters; prepare a popular baked oyster recipe and create a seasonal mignonette.
After the lecture, enjoy a walk-around tasting of ten oyster varieties. Plus meet the Canadian farmers & Industry guests. Wine will be served for 21+
Returning by popular demand is Andy Rogers, owner of Jolly Roger Restaurant and oyster-shucking champion, alongside Rutvik Patel, The Wandering Shucker’s Catering Co. and Lars Viola, Oyster Director at New York’s Crew Restaurant and Billion Oyster Project shucking champion.
Event venue & nearby stays
Institute of Culinary Education, 225 Liberty Street, New York, United States
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