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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 an appetizer on arrival and a full meal of what we make in the class.
Chef's Table classes include all of the above, plus a welcome drink and a dessert at the end of the night.
A selection of wines and beers are available 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 Kathryn for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
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