Name: Oysters & Wine: Shuck, Sip, & Savor
Start: 2026-02-27T18:00:00-05:00
End: 2026-02-27T20:00:00-05:00
Location: No Thyme to Cook

Join us for an elegant experience celebrating the art of oysters and wine. Guests will learn the essentials of selecting, shucking, and savoring oysters while exploring the nuances of wine pairings that complement their unique flavors. Our chef and wine expert will guide you through each step, sharing tips on presentation, tasting techniques, and pairing principles that bring out the best in both sea and cellar. Whether you’re an oyster enthusiast or simply looking for a refined evening out, this class offers a deliciously immersive way to elevate your appreciation for coastal cuisine and fine wine.
No Thyme To Cook is excited to announce that $5 from every ticket will be donated to The Oyster Recovery Partnership, a non-profit organization that works to restore the bay's native oyster population by building sanctuary reefs.

APPETIZER
Oyster Rockefeller
Argyle Pinot Noir, Willamette Valley

MAIN COURSE
Local Oyster Assortment with Mignonette, Cocktail Sauce, and Chimichurri
Argyle Vintage Brut, Willamette Valley

DESSERT
Smith Island Cake
Textbook Paso, Cabernet Sauvignon
What To Expect
Instructor: No Thyme To Cook Lead Chef Instructor
Length: Approximately 2 hours.
Format: Experience: Cook alongside the Chef as you follow step-by-step instructions to create your own dishes. The Chef is there as your instructor, guiding you through techniques and answering any questions along the way.
Location: First floor.
Restrictions: Ages 21 and older.

All students will receive 10% off any scheduled public class(es) purchased that evening.

Experience Options
General Admission: Arrive up to one hour before the start of class to enjoy cocktail hour at NTTC's fully-stocked bar.
Allergies: We will attempt to accommodate any true medical allergy with advance notice. Please indicate allergies when completing ticket purchase.

No Thyme to Cook: Stir Up Your Inner Chef!