Oyster School with Chef Klein
Oyster School with Chef Klein
An Evening of Oysters with Chef Russell Klein
Thursday, December 18 | 6:00–7:30pm
The Médoc Room at Meritage
Join Chef Russell Klein in the intimate Médoc Room for a deep dive into the world of oysters—where geography, water, and craft converge in every shell.
Discover merroir, the oceanic cousin of terroir, and learn how tides, salinity, and temperature shape the flavor of each oyster you taste. Chef Klein will guide you through all five North American oyster species, exploring what makes each distinct and how to appreciate the nuances that set a briny East Coast beauty apart from its sweet, mineral West Coast counterpart.
Beyond oysters, we'll venture into the broader world of bivalves and discuss Meritage's commitment to direct sourcing—why knowing your farmer, your waters, and your harvest matters not just for quality, but for sustainability.
$125 per person Includes a tasting of 5–6 oysters and two beverage pairings
Seats are limited. Register today.
Hosted in the Médoc Room, the private dining room of Meritage just across the hall, bedecked with historical maps and surrounded by our wine cellar.
Details:
When: Thursday, December 18 6pm-7:30pm
Where: The Médoc Room, Meritage Restaurant
Investment: $125 per person
Includes: Five-six oysters, and two beverage pairings to enhance exploration
You are welcome to join us at Meritage, of course, before or after.
All enrolled students are offered 10% off their entree on class days, as a benefit for enrollment.PRO TIP: recent students have reported taking ride services like Uber or Lyft to and from class, with positive feedback about the cost being offset by not having to find parking, pay for a lot, or deal with the weather - or drive after class and tastings for that matter.
