This event is now sold out and no more spots are available.
Leonard Beck once said, "To eat an oyster is to kiss the sea on the lips" and once you kiss that sea, there's no going back. Your palate will have been excited in a way that you haven't experienced before -- and you'll want to return to repeat that tasting memory.
Join Savor Tonight on Tues, July 15th and gain a new appreciation of oysters during our upcoming Champagne & Oyster tasting at PB Catch. Guests will take a journey around the world for this tutored tasting. Attendees will explore the different species and discover how varied an oyster's flavor profile can be. They will also become familiar with oyster terminology, learn how oysters are harvested, discover that oysters naturally take on the flavor of where they were grown, known as the oyster's merroir -- and have time for a Q & A. Six regions will be featured.
For this event, we'll start off with a reception where guests will enjoy a glass of Col de Salici Antinori Prosecco and complimentary passed hors d'oeuvres. The group will then move to the raw bar area for the tutored tasting, featuring Nicolas Feiulatte Champagnes and 6 different oysters. Attendees will learn about this natural aprhrodisiac, while enjoying some sumptuous hors d'oeuvres with flavors that are sure to please your palate.
Cost for this event is $55 if purchased by July 9th or $60, thereafter.
MENU (Please note that this is subject to change due to avaiability)
Col de Salici Antinori Prosecco
Passed Hors d'Oeuvres
Chateau Ste. Michelle N.V. Sparkling
P.E.I., Canada - light-bodied, balance of sweetness & brine
Rhode Island - intensely savory, sweet, creamy & salty
Maine - medium briny, minerally
Nicolas Feuillatte N.V. Brut Champagne
Deep Bay, B.C. - petite, creamy, grassy
Baynes' Sound, B.C. - briny, subtle note of cucumber, slight sweet finish
Vancouver - delicate, lite brine, fruity, ultra-clean finish