Oysters 101: From Tide to Table – Shuck, Cook, and Pair Like a Pro with John from Maine Oyster Company and Autumn Gilliam is the owner of The Adventurous Sip, a private tasting and wine education company. Her teaching style is approachable, engaging, and rich in detail, making complex topics feel accessible and fun.

This immersive tasting blends education with indulgence, guiding guests through the art of pairing oysters with wines that elevate each brined kissed bite. Throughout the event guests will experience wines paired to each of the fabulous oyster preparations.

Class Overview:

This workshop introduces participants to the world of oysters—from sourcing and shucking to serving raw, grilled, and broiled preparations. We'll explore different oyster varieties, regional flavor profiles ("merroir"), and modern accompaniments to elevate the oyster experience. Fusion elements and creative toppings bring new life to this timeless delicacy.

What Students Will Learn:

Core Skills:

Oyster anatomy and identification
Proper storage and food safety
Shucking techniques (demo + hands-on)
Flavor pairing & sauce creation
Cooking methods: raw, broiled, grilled, steamed
Presentation styles for entertaining

Bonus Knowledge:

Differences between East Coast vs. West Coast oysters
"Merroir" tasting notes (similar to terroir in wine)
Sustainable oyster farming practices
Beverage pairings

Tools Introduced:

Oyster knives & gloves
Serving platters (ice beds, salts, seaweed)
Butane torches or broilers
Shellfish storage and sanitization basics
Menu:
- Raw Oysters on the Half Shell – Three-Way Mignonette Trio
- Grilled Oysters with Miso-Garlic Butter and Furikake
- Oyster Ceviche Shot with Mango & Tajín Rim
- Broiled Oysters Rockefeller – Thai Green Curry Style
- Crispy Fried Oyster Po’Boy Bites (with Kimchi Aioli)