“Consider the Oyster”
A special dinner presented by Chef Frank Brigtsen, Two Girls One Shuck, NOCCA’s Culinary Arts program, and Press Street Station
Thursday, January 12 at 6pm
Press Street Station, 5 Press Street
Tickets: $125, including wine pairings, tax, and gratuity
Chef Frank Brigtsen, Two Girls One Shuck, NOCCA’s Culinary Arts program, and Press Street Station host a dazzling, four-course oyster dinner inspired by food writer M.F.K. Fisher’s acclaimed book, Consider the Oyster. The dinner benefits NOCCA’s Culinary Arts program, where Brigtsen is a faculty member. Tickets include wine pairings, tax, and gratuity.
The evening features a menu developed by Becky Wasden of Two Girls One Shuck and Frank Brigtsen of the famed Brigtsen’s Restaurant, executed and served by NOCCA’s Culinary Arts program, led by Chef Dana D’Anzi Tuohy and Chef Jessie Wightkin-Gelini. The courses each take their names from chapters of Consider the Oyster (including its nontraditional approach to spelling):
- Champagne Reception & Raw Bar “Love and Death Among the Molluscs”
- 1st Course – “R is for Oyster”
- Oyster & Bacon en Brochette with Baby Spinach Caesar Salad & Roasted Peppers
- 2nd Course – “The Well-Dressed Oyster”
- Baked Oyster Bienville and Baked Oyster LeRuth with Shrimp & Crabmeat
- 3rd Course – “A Supper to Sleep On”
- Paupiette of Flounder with Mom’s Oyster Dressing & Oyster Chowder Sauce with Fennel
- 4th Course – “Love was the Pearl”
- Sweet Potato Bread Pudding with Pecan Praline Sauce
Proceeds from the dinner benefit NOCCA’s Culinary Arts program, which offers a four-year course of study for high school students who aspire to be chefs. NOCCA’s Culinary Arts program was developed in collaboration with Emeril Lagasse Foundation and supported by Johnson & Wales University, which has created the first-of-its-kind curriculum for high school students.
In classes concentrating on hands-on training and technique, students are provided the opportunity to work side by side with leading master chefs who serve as professional mentors while delivering all aspects of curriculum. Students are treated like young professionals and held to high expectations in basic cooking techniques, uniform standards, sanitation, and growth of skill set.
Please note: Seating for this dinner is very limited. Smaller and odd-numbered parties may be grouped together to ensure that there’s space for everyone who wants to attend.