Bob made two sauces and grilled oysters in the shell. I got to make chocolate cupcakes. I don't know how that happened. Something I can do with my eyes closed. I did get to use some fancy restaurant style equipment though. The proper technique for shucking oysters was a highlight for both of us!
The Mignonette sauce was my favorite. On the oyster it is a fresh, clean flavor. We also had an oyster tapenade (delish on grilled bread), a sherry mustard vinaigrette, a caper tartar sauce and an avocado cocktail sauce that was so good!
We also blanched some white asparagus and Brussels Sprouts. Served along with oysters on the half shell, it was a perfect side dish.
These BBQ oysters were delicious. As were the parmesan oysters.
This oyster stuffing was amazing. I don't think I would replace my Thanksgiving stuffing with it, but I definitely would consider making this as a meal in the fall. So good.
And dessert, homemade chocolate cupcakes with homemade chocolate buttercream. Very, very good!
We love going to the Kitchen Conservatory for classes and if you haven't been, we highly recommend it. It is a great date, date night, or just to go and learn. Fun times!
