We had the pleasure of hosting two events at Jettie Rae’s with renowned oyster sommelier and Oyster Master Guild co-founder Julie Qiu. Both events sold out in less than 24 hours. In the master class, attendees learned how to use all of their senses to deepen their oyster appreciation, as well as a deep dive into merroir, climate fluctuations and lifecycles. We tasted some fantastic oysters from Island Creek, Kinnakeet Oyster Company, Walrus & Carpenter Oysters, and Sticky Bottom Oyster Company. The special wine & oyster tasting that followed featured Executive Chef Antonio Perez’s menu to lead guests through a sensory journey into the world of oysters, showcasing some of the best bivalves (and hidden gems) our East Coast farms currently offer. Eric and beverage director Rick selected distinct wines for each course. Bar manager Mitch created a few special cocktails for the evening including a nori infused martini. Jettie Rae’s oyster shuckers, Jeff and Alexis, shucked over 800 oysters in the first 2 hours.
