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December 22, 2021 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
The ultimate in luxurious holiday eats, Oysters offer so many options both in varieties and in how you can prepare and serve them. Join Mai Nguyen for her virtual masterclass on Oysters and you'll learn how to shuck like an expert to serve your Oysters on the half shell, as well as how to bake and deep fry. Mai will be serving her raw shucked oysters with a classic Mignonette, but discussing other serving options too. Then her baked oysters will be topped with a miso mayo, Japanese style, and her fried oysters dusted in cornmeal then served with a dipping sauce.
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Ingredients, Oyster Motoyaki (Japanese Baked Oysters): small fresh oysters, mayo (Kewpie brand Japanese mayo is recommend), miso paste, sugar, tobiko/masago, lemon
Ingredients, Fresh Oysters with Classic Mignonette: small fresh oysters, shallot, champagne/white wine vinegar
Ingredients, Fried Oysters with Fresh Lemon Aioli: shucked oysters (does not need to be freshly shucked oysters, can be frozen or jarred), egg, flour, cornmeal, paprika, oil (olive oil, canola, avocado, grapeseed, etc.) lemon, Dijon mustard, frying oil, parsley
Specialty Equipment: oyster shucker/knife
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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