Raw oyster are amazing, but you can do quite a lot with a cooked oyster too. I set out to learn more about the culinary application of the oyster.

A few weeks ago, my dear friend Nellie of W&T Seafood invited me out to a special Oyster 101 class that she and Michael Kidera were teaching at The Brooklyn Kitchen Labs. While it poured cats and dogs outside, our small group of twelve tasted five different kinds of oysters, learned how to shuck, prepared Oyster Rockefeller, created cocktail and mignonette sauces, and also deep fried some big oysters for some AMAZING fried oyster burgers. Not only was the class fun, delicious and information-packed, I also was able to meet some really cool people including Champagne guru Cynthia of cyn-et-vin!

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For anyone who is curious about oysters and want to learn the basics of eating, shucking, and cooking them, then this is definitely the class for you. Plus if you ever want to get your hands on this heavenly oyster burger (including the secret recipe), you gotta enroll. I’m sure more Oyster 101’s will be scheduled this fall at either The Brooklyn Kitchen Labs or Astor Place. The best way to be notified is probably following W&T Seafood on Twitter.

In the meantime, check out my Flickr album for the rest of the pictures!