All About Oysters with Cynthia Nims - Call for Waitlist
All About Oysters: A Culinary Celebration
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 Taught:
Selecting and storing oysters
Shucking oysters with confidence
Cooking oysters in the shell
Preparing jarred oysters
Menu:
Half-Shell Oysters with Rice Vinegar-Ginger Mignonette
Oysters en Escabeche
Oysters Baked with Devil Sauce
Cornmeal-Fried Oysters with Pickled-Pepper Tartar Sauce
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: January 16, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute
All About Oysters: A Culinary Celebration
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 Taught:
Selecting and storing oysters
Shucking oysters with confidence
Cooking oysters in the shell
Preparing jarred oysters
Menu:
Half-Shell Oysters with Rice Vinegar-Ginger Mignonette
Oysters en Escabeche
Oysters Baked with Devil Sauce
Cornmeal-Fried Oysters with Pickled-Pepper Tartar Sauce
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: January 16, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute
All About Oysters: A Culinary Celebration
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 Taught:
Selecting and storing oysters
Shucking oysters with confidence
Cooking oysters in the shell
Preparing jarred oysters
Menu:
Half-Shell Oysters with Rice Vinegar-Ginger Mignonette
Oysters en Escabeche
Oysters Baked with Devil Sauce
Cornmeal-Fried Oysters with Pickled-Pepper Tartar Sauce
About Cynthia:
Cooking has been a passion for as long as Cynthia can remember, inspired by cooking with her mom and big sister. Although she initially pursued a math degree with engineering aspirations, a study-abroad experience in France ignited her culinary career. She earned the Grand Diplôme d’Etudes Culinaires from La Varenne and never looked back.
With decades of experience, Cynthia has worn many hats: cookbook author, recipe developer, cooking instructor, magazine editor, and writer for various publications. Her most recent cookbooks are Shellfish and Oysters, and you can read her newsletter Seafood Savvy on Substack.
Her nonprofit work includes leadership roles in the International Association of Culinary Professionals and the Seattle chapter of Les Dames d’Escoffier, along with a certificate in nonprofit management from the University of Washington.
The adventure continues….
Date: January 16, 2025
Time: 6:00 PM
Price: $135
Location: Sun Valley Culinary Institute