Saturday June 20th Oysters with Matt Lewis of Where ya at Matt

$230.00

Matt Lewis is an excellent cook and teacher. He is the chef and owner of Where ya at Matt food trucks serving amazing southern food around Seattle. He grew up in New Orleans, went to the Culinary Institute of American (CIA) and has been cooking professionally around the country ever since. He also is an oyster farmer here on Vashon Island and is well versed in the cultivation and cooking of oysters.

For this June class, Matt will be teaching everything oysters. He will start with instructing all of us proper ways to shuck them, then progress to preparing a few different mignonette sauces to accompany the freshly shucked raw oysters.

The class will proceed to preparing New Orleans barbecue-style oysters in the wood-fired oven and then learning to make cornmeal breading and frying oysters for po’boy sandwiches together with a remoulade sauce— the tasty and spicy mayonnaise sauce of the South.

This is the perfect way to spend a Saturday in June, learning from an expert about the cultivation of oysters and then how to prepare oysters from a chef well versed in New Orleans cuisine.

Matt Lewis is an excellent cook and teacher. He is the chef and owner of Where ya at Matt food trucks serving amazing southern food around Seattle. He grew up in New Orleans, went to the Culinary Institute of American (CIA) and has been cooking professionally around the country ever since. He also is an oyster farmer here on Vashon Island and is well versed in the cultivation and cooking of oysters.

For this June class, Matt will be teaching everything oysters. He will start with instructing all of us proper ways to shuck them, then progress to preparing a few different mignonette sauces to accompany the freshly shucked raw oysters.

The class will proceed to preparing New Orleans barbecue-style oysters in the wood-fired oven and then learning to make cornmeal breading and frying oysters for po’boy sandwiches together with a remoulade sauce— the tasty and spicy mayonnaise sauce of the South.

This is the perfect way to spend a Saturday in June, learning from an expert about the cultivation of oysters and then how to prepare oysters from a chef well versed in New Orleans cuisine.