After over 6 years in highly-coveted winemaking roles at Napa Valley Estates including Heitz Cellar, Ink Grade, and Lorenza, Austin-native Aaron Huntsberger returned home to explore new opportunities. His winemaking career took him to South Africa, Australia, New Zealand, Napa Valley, and Sonoma County. During that time he created over 15 new wines, established two nationally-distributed wine brands, and bottled Wine Spectator’s #3 wine of the year with the 2016 Heitz Martha’s Vineyard.

Now armed with a decade of experience in the industry, he’s built a partnership with Quality Seafood Market, one of Austin’s longest-standing establishments and the source of its finest seafood. Together, they’ve crafted a new hospitality experience driven by a longing for community and a desire to share deep knowledge around wines of the world and the foods that accompany them.

Join us on Thursday April 25, 2024 for Oysters & Wine: Connecticut. We'll indulge in a dozen oysters, drink a fun variety of three wines, and take a look at the oysters grown in Connecticut waters.

Class will run from 6-7:30PM and additional food, wines by the glass, and bottles to take home will be available for sale on site.

We look forward to seeing you at Aaron's at Quality Seafood Market, 5621 Airport Blvd!

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MUST BE 21 OR OVER TO ATTEND.

WE MAY TAKE PHOTOS DURING CLASS FOR MARKETING OR PROMOTIONAL PURPOSES. PLEASE LET US KNOW IN ADVANCE IF THIS IS AN ISSUE.

THERE IS A RISK WITH CONSUMING RAW OYSTERS OR ANY RAW ANIMAL PROTEIN, IF YOU HAVE CHRONIC ILLNESS OF THE LIVER, STOMACH, OR BLOOD, OR HAVE IMMUNE DISORDERS, YOU ARE AT GREATEST RISK OF ILLNESS FROM RAW OYSTERS AND SHOULD EAT OYSTERS FULLY COOKED. IF UNSURE OF YOUR RISK, CONSULT YOUR PHYSICIAN. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE OUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.