Join French Master Chef Nico Romo for a dive into the history of the oyster. The class includes an overview of farming techniques and lessons on how to shuck your own oyster as Romo shares his team’s experience traveling the east coast to study oysters and build the restaurant’s current oyster program. House shucker Bella who won the Lowcountry oyster shucking competition will help teach guests the best shucking techniques. Guests will enjoy 12 different oysters from Maine to South Carolina as well as two glasses of Oysterman wine. The class also includes take-home items.Reservations are available through RESY. As each class is limited to just eight guests and a credit card is required to confirm a reservation.