Chef Brendan McGill of Hitchcock Deli hosted this unique afternoon of shelfish appreciation, teaching a small class of eager students how to shuck oysters produced by Chefodex. The course featured several variations of Pacific Northwest oysters.  Held at Le Caviste, a warm and inviting wine bar tucked away in South Lake Union whose proprietor David Butler will gladly talk wine with not so much as a hint of snobbery in sight.

Chefodex is a new and unique organization that brings you closer to the food you enjoy and the chefs whom create it. Through courses like the oyster shucking get-together below and by allowing you to "rent" one of several high-profile culinary professionals from the Seattle area like Tom Douglas, Ethan Stowell and of course Chef Brendan. https://chefodex.com