Local Harvest – Shellfish & Champagne

One of the first things Chef Tiffany Ran learned when she started working in Seattle restaurants was how to shuck an oyster. The skill would prove invaluable as she went on to cook and shuck oysters at local oyster bars like Walrus and the Carpenter and the White Swan Public House. Despite having shucked over 20,000 dozen oysters in her career, her love of oysters continues. In this hands-on class, Chef Tiffany will go over general oyster anatomy and offer tips on setting up an elegant oyster bar and seafood platter. You will have an opportunity to shuck your oysters and try three different types of oysters that are popular in the Pacific Northwest. Besides oysters you will work with clams and shrimp, a shellfish trifecta. What better way to enjoy this seafood meal than with some champagne!