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Oysters And Bubbly
November 15, 2017 @ 5:00 pm - 7:00 pm$75
English kings reportedly tossed back 300 oysters as an appetizer. The late, great American writer Jim Harrison famously had 144 oysters in one sitting just to see if he could. In 19th century England, high society dandies thought the best way to polish their boots was with Champagne. Marilyn Monroe once took at least one bath in it. And now, Current Fish & Oyster is bringing both together for the Holidays, starting with their “Oysters and Bubbly” educational class on Wednesday, Nov. 15 at 5 pm time. Cost to attend is $75 per person. Reservations are a must for the class and can be made by calling 801-326-FISH (3474) or visiting www.CurrentFishandOyster.com. Select pairings will star the show daily until New Year’s Eve.
It’s a unique opportunity to learn the ins and outs of sparkling wine and how to pair it with the many varieties of oysters available fresh daily. Several wines not normally available on shelves, along with some extraordinary Champagnes and a couple of examples of American “Pet Nats” will be offered. Andrew Cliburn, general manager and beverage director, will walk attendees through how sparkling wine is made, what makes it special, how to order it, where to buy it and why it’s necessary in your fridge for more than special occasions.
Oysters and bubbly offerings will be available daily through New Year’s Eve. Offerings will rotate and will come from leading Champagne houses Larmandier-Berner, Ruinart, Pierre Gimmonet, Pierre Peters, Scar of the Sea, Simonnet-Febvre and others. Both East and West coast oysters are flown in daily and are paired by expert staff with some surprises to help broaden perspective and palate. Oysters range $3 – $3.75, bubbly $8-25 by the Glass and $35 – $200 by the bottle.
“Besides the holiday season verily requiring us to celebrate with bubbly and throw back as many oysters as possible, these two things go so well together that we’ve decided to make them an official couple for the rest of the year”, quips Cliburn. “We’ve selected an incredible range of bubbly, from premier grower-producer Champagne to more humble offerings from around the world that pair extraordinarily well with our world-class oysters flown fresh in daily.”
Founder, writer and wrangler at Gastronomic SLC and The Utah Review. Former restaurant critic at the Salt Lake Tribune. Stuart is largely fueled by Uinta Cutthroat, alliteration and the use of too many big words he doesn’t understand. Ate all the pies.