Being able to shuck your own oysters sounds like something found on an Esquire list of the top 10 skills every man should have, along with being able to mix the perfect Martini and tie a half Windsor. It suggests sophistication and a modicum of temerity—get it wrong, and the end result is a visit to the emergency room. It certainly makes for a compelling party skill (unless all your friends are chefs, of course).
Leaving aside the showing off, there is a special pleasure in buying a bag of fresh oysters and taking them home to do with as you will—baking, frying, presenting on an ice platter or simply unbuttoning them and swallowing them raw over the kitchen sink. There are online tutorials available but a hands-on demonstration by an expert is the anxiety-free way to learn the correct technique, which is what Oyster Social’s Jaret Foster is offering with his “Go Shuck Yourself” class—the best part is that it’s happening at Ambonnay and bubbly pairings are provided along with the oysters and necessary equipment. Alternatively, if you prefer to leave pointed knives to the professionals a regular Oyster Social will take place after the class featuring Kumamoto and Shigoku’s from Taylor Shellfish Farms. Ambonnay, 107 SE Washington, January 17; Go Shuck Yourself 3–5 pm, $65; Oyster Social 5–9 pm, tickets available here
