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Oysters 101 – Shuck Yeah!
October 19, 2022 at 6:30 pm to 8:30 pm EDT
The world is our oyster, so let’s shuck it!
We’re teaming up with Ottawa’s Best Catch, Pelican Seafood Market & Grill, for this introduction to the complex world of a culinary gem, oysters. These multi-talented marine warriors have an impressive bag of tricks up their calcareous sleeves, beyond their cheeky reputation as an aphrodisiac! Oysters are a great source of protein, omega 3 fatty acids, B vitamins (especially B12), vitamin A, folate, vitamin E, selenium, and zinc, magnesium and manganese. Their filter-feeding improves water quality and nutrient cycling. They provide safe haven for young fish and small invertebrates, reduce coastal erosion, and even soak up carbon.
With over 150 varieties of oysters harvested and sold in North America, there are only a total of 5 species. Although each species does have its general characteristics in regards to flavour, their “finishing touches” can be attributed more to their “merroir” (local habitat) than to their species. In this sense, oysters are much like fine wine…each one is distinctly different from each other as they take on the flavours indigenous to the regions and conditions under which they were grown.
Join us as Chef Ben Baird of Pelican Grill demystifies the complex world of oysters through;
– The 5 main Oyster species flavour profiles
– Best practices on selecting fresh oysters
– Hands-on oyster shucking tips and techniques
– How to present and serve oysters
– Taste the difference between Raw vs Rockefeller!