*** This class is for ages 21+ Only.***
Join Stephen Schreck as he takes your taste buds on a journey through the Salish Sea. Students will learn about the science and art of eating oysters on the half shell as well as learn how to shuck them and make a classic mignonette to accompany these seafood delights! To top it all off students will also learn about what are the best wines to accompany oysters.
What’s on the menu for this fun Oyster Happy Hour at the BARN Kitchen:
Let’s indulge in what makes the Puget Sound such a special place. We are blessed to be in the Salish Sea that provides us with some of the best shellfish in the world. Take your taste buds on a journey with Stephen Schreck as he provides some background on oyster restoration, how to shuck oysters,, make a classic mignonette and of course indulge in some complimentary local Eleven Wines.
Please note this class will be a hands-on class held in BARN's Kitchen Studio with appropriate social distancing. Masks will be worn during instruction and hands-on cooking.
- This class is for participants ages 21+ only.
- Registration will close on Wednesday, September 22nd at 5:00pm.
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- BARN will be practicing safety measures for the health and well-being of all participants, in accordance with state and CDC guidelines. Students and instructors will be required to wear masks, wash or sanitize hands frequently, maintain a distance of six feet between individuals, and stay home if they are sick. More details can be found here.
Stephen Schreck has a background in Marine Restoration. He moved to Bainbridge Island in 2017 to work with Puget Sound Restoration Fund. It was there that he gained an intimate knowledge of the Salish Sea and assisted with marine restoration projects. Turns out that this special place needs some assistance in restoring Olympia oysters, the Pinto Abalone and of course kelp!
Stephen founded Salish Sea Greens, a food company focused on offering sustainable kelp based foods, pop-up oyster bars and private dinner parties. Today, he also works with Eleven Winery as the sales manager and has an intimate knowledge of local wines and the wines that pair best with sea foods.