Pop-Up Oyster Bar Co. and Bella Luna Farms present Oysterology,
A Three-Part Culinary Exploration of Our Favorite Bivalves
We are excited to announce that enrollment is now open for our summer Oysterology series!
Master the art of shucking oysters, and take a deep dive into the briny world of these beloved bivalves during this upcoming progressive set of three classes taught by the experts here at Pop-Up Oyster Bar Company!
These fun, hands-on and interactive workshops are offered as part of the Classes on the Farm series at Bella Luna Farms—an enchanting property located in Clearview, WA that is home to a farmstead creamery, an apiary, lush vegetable and herb gardens, fruit orchards, and a host of animals. Led by the experts at PUOB Co., each class has been curated with interesting information about how oysters are raised, their positive impact on the eco-systems they grow in, fun facts, tips, recipes and lots more! We will teach you how to properly shuck these gifts from the sea with finesse, while also putting up various beverage and culinary pairings to create a memorable experience that showcases different oyster preparations and a creative seafood cuisine, exhibiting the beautiful bounty of our beloved Pacific Northwest.
Each class will feature and highlight different shellfish farms that we work closely with to source our oysters from.
More details can be found below and on the Bella Luna Farms website—sign up for one, enroll in two, or join us for all three!
Oysterology 101
Intro to the Briny World of our Favorite Bivalve
July 28
An introduction to the flavor profiles and different intricacies of some of our favorite local Pacific species oysters, along with popular and distinct toppings, beverage pairings, a meal component, shucking lesson and a deep look at why we think oysters are so amazing! After class, we will enjoy a ‘seacuterie’ board as well as other menu items and ingredients from Bella Luna Farms.
Oysterology 201
A Deep Dive into Oyster Aquaculture + Appreciation
August 18
Review and practice the art of shucking oysters, and take a close look into the different ways they are grown. This class will feature a beverage pairing along with a tasting of 4 different oyster species and the differences of each: Pacific, Virginica, Olympia + Kumamoto. Raw, grilled, pan-fried and wood-fired meal component and discussion on aquaculture + sustainability to follow!
Oysterology 301
Mastering the Oyster Experience, from Shucking to Savoring
August 30
This class will examine the differences between North America’s two most prevalent oysters species—the Pacific and the Virginica—as well as offer some tips for sourcing and working with oysters at home in different ways. Continue to sculpt your shuck muscles and enjoy a Basque inspired food + beverage experience with assorted pintxos, seafood paella + more!
