A bright, early-spring class exploring how environment shapes oyster flavor.
Event Highlights:
• Three-region oyster tasting flight
• Chef discussion of seasonality as waters begin to warm
• Shucking workshop with an emphasis on plating and presentation
• Cocktail pairings inspired by spring herbs and citrus
• Structured wine tasting highlighting fresh, vibrant spring selections
March brings a sense of awakening — ideal for a more academic, tasting-focused class.