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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. Some classes include drink pairings, if specified.
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 Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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