Oyster Shucking & Tasting w/ MINK

8044 Kercheval Avenue,Detroit MI 48214

08 September, 2021

Description

Join chef Cameron Rolka of MINK for an oyster shucking and tasting class at Marrow. Wine pairing available and strongly recommended. Class will start with a discussion on everything you need to know about oysters, from varieties, and farming methods, to flavor profiles. While we have a lively discussion talking about oysters, Ping Ho Owner of The Royce, and partner in Marrow and MINK, will talk about wine pairings that accompany and accentuate these tasty bivalves. Beverage pairing is optional(but strongly recommended). Pairing will be available to purchase at the door -- $40/pp Once we get all that silly talk out of the way, we get down to business. Chef Cameron will demo proper and safe shucking techniques. Every guest will have their own oysters to practice shucking and tasting ranging across different "merroirs" and harvesting regions. Chef Cameron will go around the room providing one on one instruction as needed. Guests will be able to sip wine, slurp oysters, and dabble with varying combinations with our classic accoutrements. Everything you need to shuck will be provided. We will have a wide variety of oysters for you to try, from the west coast to east coast, and from both Canada and the U.S... Possibly even New Zealand if the tides are right. We will have plenty of oysters for you to feast on. Class will conclude with your belly full of oysters, wine, and your new found knowledge (and skills!) about oysters. Marrow is Detroit's first restaurant butcher-shop hybrid. Open in the daytime as a butcher shop and in the evening as a restaurant and bar, Marrow prides itself on local sourcing and full utilization.