The fan-favorite oyster tasting is back at downtown beer den Jimmy’s No. 43. Oyster grower Karen Rivara and marine biologist Gregg Rivara will detail the ins and outs of mollusk farming and, more importantly, shuck piles of bivalves (Long Island Peconic Pearls, Connecticut Mystics). A ticket gets you half a dozen briny gems—including an exclusive taste of the first-ever harvest of farmed Peconic Bay scallops on the half shell—and one beer (like a bitter Rockaway ESB and Kölsch-style Carton Boat). Still not sated? Order extras from the cash bar (six oysters for $12, beers $7–$10), or from the restaurant's regular food and drink menus. Cider brewer John Rowan will also offer up samples of his Spanish suds (like the sour, funky castanon and a dry, complex espanar). Proceeds benefit Slow Food NYC.
The Return of Oyster Shuck and Talk