Oysters Galore at the Third Annual Shuck Portland

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Photo credit: Shuck Portland

I was recently reminded that Shuck Portland is almost upon us! It starts Saturday, February 1 and continues for a week beyond that, from Sunday, February 2 to Saturday, February 8—classes, dinners and more. Here are some of the things you can look forward to.

Kickoff Party and a Dinner

Portland in a Half-Shell. Saturday, February 1, 6-10pm.
This festival kickoff event is an oyster party featuring¬† thousands of the best oysters sourced from over a dozen oyster farms. You’ll eat—oysters and a non-oyster food buffet, courtesy of The Nightwood—and drink—scotch, cocktails, and local beer—to the sounds of DJ Maxx Bass. There will be oysters for sale, too. Tickets are $25 and include six oysters of your choice, one welcome drink, and light food buffet. Buy tickets here (first clickable event module). Redd On Salmon, 831 SE Salmon Street, Portland

Dinner from the Pacific. Thursday, February 6, 6-9pm.
This is a 7-course progressive seafood dinner (with beverage pairings) featuring sustainable ingredients from the beautiful Pacific Ocean. Local chefs, “hyper-focused on the survival of the ocean systems and bringing light to sustainability” will prepare the dishes that evening. At this writing, those chefs are: Vince Nguyen, Berlu and Jacob Harth, Erizo. You’ll find additional dishes designed by Sarah Schneider, The Nightwood; Shuck Portland co-founders Maylin Chavez of Olympia Oyster Bar, Jaret Foster of Tournant and Lyf Gildersleeve of Flying Fish Co. Additional chefs may be added.

Early bird pricing is available—those tickets are $150 ($50 off) each until January 14; on January 14, ticket prices will automatically increase to $200 (regular price) each. A 20% service charge is included. This dinner will help to raise $10,000 for wetlands research and conservation. 21+ only, please. Buy tickets here. The Nightwood, NE Broadway Street, Portland

Hands-On Classes

Three hands-on classes are planned for the week: Terroir & Merroir; Oysters 101; and Iron, Fire & Brine.

Terroir & Merroir. Monday, February 3, 6-9pm.
Maylin Chavez of Olympia Oyster Bar and Simon Lowry of Sardine Head lead the class. Attendees will learn how to shuck oysters, get familiar with the complexities of oyster species and the importance of their habitat, and enjoy in-season oysters and sustainably-produced savory white wines. $65. Buy tickets here. Tournant, 920 NE Glisan Street, Portland

Oysters 101. Wednesday, February 5, 6-9pm.
Lyf Gildersleeve and the Flying Fish Oyster bar team host the class at their new location on East Burnside. Taylor Shellfish will supply the oysters and Sake One will offer a sake tasting and pairing. You’ll get to learn how to “shuck, slurp, identify and eat all 5 species of Pacific oysters.” $100. Buy tickets here. Flying Fish Co, 3004 E Burnside Street, Portland

Iron, Fire & Brine. Saturday, February 8, noon-3pm.
Mona & Jaret of Tournant host this hands-on culinary experience. You’ll start with a raw bar + beer, then move on to preparing a lunch of roasted oysters and cast-iron seafood pozole. The key thing to remember is that you’ll learn how to use an open flame to prepare seafood—so custom metal fabricators Del Fuego Ironworks are partners for this class. $150. Buy tickets here. The Nightwood, NE Broadway Street, Portland

Other Events

Oyster Social. Friday, February 7, 5-9pm.
Tournant hosts its own monthly oyster social and they folding that into the Shuck Portland week. Guest Chef Maylin Chavez of Olympia Oyster Bar will offer Baja-inspired oyster specialties, and there will be wines, tequila and mezcal drinks. Everything (oysters, food, drinks) is a la carte that that evening, and proceeds will benefit Shuck Portland’s charitable partners, The Wetlands Conservancy and Friends of Netarts Bay WEBS (Watershed, Estuary, Beach and Sea). Tournant, 920 NE Glisan Street, Portland.

Citywide Oyster Specials. Throughout the festival.
A variety of restaurants around town will have oyster specials on their menus—see the full list here. Proceeds from all menu specials will benefit The Wetlands Conservancy and Friends of Netarts Bay WEBS (Watershed, Estuary, Beach and Sea).

Finally, a raffle. Concurrently the Shuck Portland organizers are running a raffle—you can buy tickets online or at any Shuck Portland event. 100% of the proceeds will be donated to the aforementioned charities. The options are:

  • A two-night stay Suttle’s main lodge plus two Skip bar cocktail vouchers
  • One-night stay in an eight bunk room at KEX
  • Two VIP Tickets to Cochon 555 in Portland on April 5

So get your tickets, mark your calendars—it’s going to be a great week for oyster lovers.

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Third Annual Shuck Portland
Saturday, February 1 to Saturday, February 8, 2020
Portland (multiple venues)
shuckportland.org | Facebook | Instagram

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Bridgetown Bites is written by Meg Cotner, a food loving freelance writer, editor and published author in Portland, OR.

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