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Oyster Masterclass

Shuckering Succotash! Father’s Day calls for a shellibration!

Join Chef Pat Newton for an oyster shucking workshop.




1. Preheat the barbecue on high heat.

2. In a small bowl add white wine vinegar and crushed decarboxylated Cannabis. Whisk until well mixed and set aside for 15 minutes.

3. In a small sauce pot melt butter, add minced garlic, a few dashes of Worcestershire & hot sauce, salt, pepper and half parsley. Whisk until well mixed set aside and let cool.

4. Strain the vinegar through cheese cloth into a small bowl add minced shallots, diced cucumber fresh parsley and a few splashes of champagne. Whisk till nice and foamy. Set aside.

5. Shuck the oysters and divide them onto two plates. Place 12 of them on the barbecue, and add a spoonful of Herbie garlic butter to each oyster. Top with Parmesan cheese and fresh parsley. Cook for five minutes until oysters start to shrink a little and the cheese is melting and bubbly.

6. On the other plate add a small spoonful of Champagne sauce top with a small slice of grapefruit and a bit of fresh parsley serve on ice.

7. Pour some champagne, or your dad‘s favorite beverage, and raise a glass In his honor and shellibrate with a couple oysters.