Anthony Wing

January 16th, February 13th, March 13th - Oyster Night - $70/Person

Anthony will begin with a talk on farm-to-table as applied to the Canadian shellfish industry. Participants will then share their oyster experiences, if any. Anthony will then do a demonstration of the 5-step shucking process, after which each participant shucks an oyster trying to apply the process. He will then speak about his home made condiment selections as well as best practices for domestic kitchen oyster storage. He will also be making Oyster Sliders with pancetta coleslaw with a ‘showstopper sauce, Oysters Riopelle, ‘spit-popped’ and shucked hot, topped with melted brie, scotch bonnet rouille & preserved lemon brunoise. This is a class you will not want to miss!

Anthony Wing is a Concert pianist & world class oyster shucker. He considers himself an oyster ‘celebrant’ bringing tastes of the world to his hometown and Southwestern Ontario. Anthony has competed Nationally and Internationally in shucking competitions, and is a master at his craft calling oyster shucking a ‘performance Art’. Anthony was titled “The Oystertaker” by a well respected colleague in the oyster shucking industry and he ran with it. He makes all his own delicious condiments and is proud of his quince jam, rightly so. Anthony will educate you, teach you and test you.