Oyster Workshop

Carolynn Angle, comes to the Greensgrow Community Kitchen to teach you how to shuck oysters! Learn how to select, pick, wash, handle, shuck and get troubleshooting tips for what to do with broken oysters. Carolynn will talk about the differences in taste of oyster varieties, bivalve anatomy, indicators of a good and bad oyster, what to look for in texture and brine. Learn about the nuances of what makes a tasty, healthy oyster.

Everyone will get to taste some of these cold briny bivalves as we learn best practices for shucking and you’ll get an oyster knife to take home! October is a great time to eat fresh oysters. As water temperatures cool down and spawning is through, and our local oysters are more plump and flavorful.

Chef Angle, a Striped Bass and Standard Tap alum, has been shucking oysters since 1992 and has trained extensively with handling and butchering of fresh seafood.