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Colorado chefs are nerds. Food nerds, to be exact, who are more than willing—excited, even—to share their knowledge with the rest of us. With so many wonderful cooking classes popping up around the state, our Cook Like A Pro blog series will detail our favorites so that you, too, can geek out by learning from the very best.
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If you agree that there’s something intensely gratifying about removing a lobster’s shell, cracking crab legs, and snapping open a fresh clam to get to the succulent meat within, then Cherry Creek’s Blue Island Oyster Bar and Seafood has the class for you: Chef & Shucker, its new oyster- and clam-shucking series. Cory Egan, Blue Island’s oyster buyer and pro shucker, debuted the experience in March and now teaches the class at least twice a month.
When you arrive, grab a spot at the bar. There, you’ll be presented with the must-have tools for the job: Blue Island’s “Oyster Bible” handbook, a short Dexter or Murphy oyster shucking knife, a wooden cutting board, a towel, and a complimentary glass of wine or beer. Egan will recommend the right sip to pair with the shellfish varieties on offer during the class. When we were there, a bright Kim Crawford Sauvignon Blanc, Mumm Napa sparkling wine, and Shipyard Brewing Company lager were all on hand.
Thus settled in, Egan commences step-by-step instructions on how to properly (and safely) shuck a dozen or so just-flown-in oysters and clams. Whether you’ve broken down bivalves before or it’s your first time, you’ll appreciate Egan’s detailed directives on the process. Best of all? You get to slurp down every briny specimen you shuck. And at the end of class, you’ll leave with your shucking knife, a happy belly, and newly acquired skills.
Upcoming classes: Sunday, May 21, 3:30 – 5:30 p.m., May 27, 5 – 7 p.m. Class tickets are $45 per person and can be purchased by calling the restaurant. 2625 E. 2nd Ave., 303-333-2462