Taqueria Pato Azul ~ Monday Night School ~ Oysters 101

Sunday School-Oysters- Shuck, Savor, and Sip 

Class Description 
Spend an afternoon immersed in oyster culture! Each participant will shuck their own oysters, learn about oyster types, and discover perfect wine pairings. Leave with hands-on experience, a Bleu Duck Oyster Shucker, and new oyster expertise. 

What to Expect 

• Participation: Expect a highly interactive session involving shucking and tasting. Wear comfortable shoes, as you’ll be standing for most of the class, and please keep hair tied back. 

• Equipment Provided: Cutting boards, knives, pans, and all necessary tools. 

• Food Allergies: Various allergens may be present. Please notify us in advance of any dietary restrictions, and we will do our best to accommodate. 

Syllabus 

1. Introduction to Oysters 

• Overview of oyster varieties, cultivation, and regional flavors. 

1. Wine Pairing with Oysters 

• Sample wines that pair beautifully with oysters. Discussion on the pairing process and flavor balance. 

1. Mignonette and Cocktail Sauce Creation 

• Participants will learn how to make classic mignonette, pickle juice mignonette, and traditional cocktail sauce. 

1. Shucking Demonstration and Practice 

• Demonstration of safe oyster shucking techniques. 

• Guided shucking practice with assistance, with each participant using their own Bleu Duck Oyster Shucker. 

1. Roasted Oysters Talk and Technique 

• Discussion on how to roast oysters, including tips on flavoring and garnishing. 

1. Wrap-Up and Take Home 

• Each participant will leave with their own Bleu Duck Oyster Knife and newfound oyster expertise. 

Class Menu 

• Oysters (selection from Maine Oyster Company) 

• Classic Mignonette / Pickle Juice Mignonette 

• Classic Cocktail Sauce 

Erik is a certified Level 2 Oyster Specialist through the esteemed Oyster Master Guild, a distinction that showcases his advanced knowledge and skills in the world of oysters. This certification reflects his expertise in identifying, sourcing, and preparing oysters, as well as his deep understanding of regional differences, cultivation practices, and flavor profiles. His specialized training allows him to provide a unique, informed experience, whether shucking, pairing, or discussing the nuances of oysters with patrons and students alike.