I don’t think it needs to be said again, but I’ll say it anyway. I love oysters. Besides the facts that make them so insanely neat, I love them, most of all, for their ability to bring friends closer together, put smiles on faces and fill (some of) us with mixed feelings of dread, wonder and respect. From childhood, oysters have been a favourite of mine and will remain on my love-list forever. They never cease to amaze me!
Last month I turned twenty-eight. Twenty-eight on the twenty-eighth. To be more specific: my ‘champagne birthday’. I decided to plan something fun for this once-in-a-lifetime happening and, almost in the same instant, I decided that oysters had to be involved. If you know me well enough (or have thoroughly explored this blog), you know that it makes perfect sense that I would gather my friends on my birthday for a group Oyster 101 and shuckfest. All my favourite people AND oysters (AND spicy caesars) in the same place? That just can’t be beat. Nothing could make me happier than to share a bit of oyster-love with the ones I love! Also: can I really be friends with you if you don’t know a thing or two about oysters? (Kidding…sort of not, though.)
You may think it’s a waste of time and money to take an oyster shucking class, and that your pry-it-open-with-a-screwdriver, smash-it-with-a-hammer, or stab-yourself-in-the-hand methods are working just fine, but I’d say learning the proper way is totally worth it.
Last weekend I took an oyster shucking class at Oyster Boy. It was so much fun. Eating oysters can be quite an expensive hobby. If you’re an oyster lover like me, I’m sure you already know this. Shucking your own oysters is a great skill to have. You can save money by buying your oysters at the market or from a wholesaler and shucking them yourself. But, I’m a believer in doing things the right way, which is why I wanted to learn to shuck from the experts. Impress your friends with gorgeously shucked oysters, that aren’t full of grit/sand.
The classes at Oyster Boy happen every weekend (Saturday and Sunday from 11:00-1:00). Each class holds 8-12 people and each shucker receives Continue reading →