Shucking and Jiving

So you’ve planned a romantic night with your honey: dinner, wine, dessert, and then a little wink-wink. You’ve got the amorous fixin’s at hand -- melted chocolate and jumbo strawberries ready for dipping -- but just the thought of preparing the oysterrific main course has been making you nervous all...

By Raina McLeod

February 28, 2008

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So you’ve planned a romantic night with your honey: dinner, wine, dessert, and then a little wink-wink. You’ve got the amorous fixin’s at hand -- melted chocolate and jumbo strawberries ready for dipping -- but just the thought of preparing the oysterrific main course has been making you nervous all night. You know that one slip of the paring knife will turn the vibe from “roses are red” to “the vinyl on the kitchen floor is red” – with your blood. We say postpone the feast and hit for a Lesson on the Half Shell.

In addition to tasting several oyster varieties, you can watch and learn as David Bracha, chef and owner of the upscale yet casual eatery, leads you in a two-hour class on shucking, wine pairings, purchasing, and various preparations and recipes. For just 75 bucks, you’ll walk away with an oyster knife and a wealth of knowledge about the sexiest food from unda da sea. The class starts at 6 p.m. Call 305-530-1915 to reserve your spot.
Tue., March 4, 6 p.m., 2008

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