Zadie's Oyster Room: Oyster Shucking & Tasting - SUN 10/20

Zadie's Oyster Room: Oyster Shucking & Tasting - SUN 10/20


sunday, october 20th, 2019

1pm - 3:30 pm

4pm - 6:30 pm

zadie’s oyster room (map)

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We love oysters…we also have no idea the journey they take before making their way to our slurping mouths. That’s why we’ve partnered with the masters at Zadie’s Oyster Bar to bring you the ultimate class on oysters.

Join Zadie’s Oyster Bar’s Chef Mike Campanile, and the farmers who grow and harvest their succulent oysters. We’ll learn about the oyster’s habitat, how to identify, buy, and store them, and of course, how to shuck them!

We will be receiving Maris Stella from Great South Bay, Long Island, and Yennicott from Peconic Bay Long Island. 

Zadie’s oyster farmers, along with Chef Mike, will provide hands-on guidance during the shucking segment, and will be available to answer any questions you have.

The cooking portion will focus on two dishes- Oysters Rockefeller & Fried Oysters

After the class, Zadie’s highly recommends these gloves if you want to take your shucking skills to new heights.

This is going to be shucking great, guys!

On The Menu

18 raw oysters to shuck 

2 bites of Rockefeller 

2 bites of fried oysters in lettuce cups 

3 glasses of wine (cava,white,rose)

1 dexter brand shucking knife

Pamphlet with all info from the new lesson, including recipes, wine pairings, blurbs about the oysters you’ve shucked and info regarding shucking, purchasing, storing oysters.


About Zadie’s

From raw bar to Rockefeller, pan roast to po'boy, we serve the oyster in all of its magnanimous ways—accompanied by bright coastal wines and local craft beers.

A tribute to turn-of-the-20th-century oyster rooms—Canora diligently studied vintage oyster-house menus at the New York Public Library for the project—the menu serves oysters in seven forms: raw, baked, broiled, fried, pickled, poached and steamed. Those slurpers are dressed with a variety of seaweed: Along dry sherry and spring onions, the poached oysters come with wild Atlantic wakame seaweed, while their steamed brethren are paired with Japanese hijiki in a butter-vermouth sauce splashed with ginger and tarragon. 

-Time Out New York.