Oysters are a culinary treasure with a rich history and incredible versatility. In this class, you’ll dive into everything oyster-related, from their history in the Pacific Northwest to tips on selecting and storing them. Cynthia will share stories from her adventures, writing about—and enjoying—oysters while guiding you through recipes that showcase both in-shell and jarred oysters. Whether you’re a seasoned oyster lover or new to the world of bivalves, this class offers techniques and recipes to expand your appreciation for this ocean delicacy. Techniques you will learn include selecting and storing oysters, shucking oysters with confidence, cooking oysters in the shell, preparing jarred oysters, and you will dine on half-shell oysters with rice vinegar-ginger mignonette, oysters en Escabeche, oysters baked with devil sauce, and cornmeal-fried oysters with pickled-pepper tartar sauce.