Educational, Aphrodisiacal Oyster and Champagne Tasting at PB Catch
"Let food be thy medicine, and medicine be thy food." - Hippocrates
Food is more than just calories for energy. Because of distinctive mineral and nutritional content, different foods have various effects on the body.
Cilantro, for example, detoxifies heavy metals. Citrus boosts the immune system. Beets lower blood-pressure and improve overall heart-health.
Oysters, on the other hand, are what Hippocrates would have prescribed in place of the little blue pill.
Later this month, PB Catch and Savor Tonight are teaming up to host a delectable and educational aphrodisiac oyster and champagne tasting that will walk guests through the many variations of the briny sea creatures.
Restauranteur Thierry Beaud filled us in on the class and possibility of sexual arousal.
On Tuesday, July 30 at 6 p.m., the tutored tasting will go through the different species and diversity of oysters. Participants will find out how the oysters are harvested, learn some terminology used within the industry, and get the opportunity to ask questions. They will also get the chance to analyze various flavor profiles of each variety and will learn how different environments, known as merroir, impart individual notes on the aphrodisiacal mollusks.
"'Merroir' has everything to do with flavor," says Beaud. "Quality and nature of the water impacts oyster flavor greatly. This is why oysters get their name from the water body they come from."
According to availability, the course explore east coast and west coast varieties including:
Malpeque from P.E.I., Canada, light-bodied with a balance of sweetness and brine; Umami, a Rhode Island variety that is intensely savory, sweet, creamy, and salty; Maine's Little Islands, profile contains medium brine and mineral; Gigamoto from Deep Bay, B.C. with petite, creamy, grassy flavors; Komo Gway, Baynes Sound, B.C., are briny, with subtle notes of cucumber and slightly sweet finish; Kusshi from Vancouver feature a delicate, light brine, and fruity notes with an ultra-clean finish.
Upon arrival, guests will be greeted with a "Stratosphere" cocktail, a combination of Champagne and Creme Yvette Liqueur. While the tasting is taking place, participants will be served high-end Syltbar Prosecco and light hors d'oeuvres.
When asked about oyster's ability to induce sexual arousal, Beaud is unsure about actual scientific studies that have been conducted on the bivalve -- he hypothesizes such side effects migh have more to do with the Champagne pairing.
"Only evidence I know is that they have a high content of an amino acid that is similar to the one stimulating sex hormones," says Beaud. "Combine that to the proven aphrodisiac properties of Champagne and your guests should have a pretty good time."
Hey, we'll drink to that.
Cost to attend is $40. Space is limited to 20 people.
PB Catch is located at 251 Sunrise Ave. in Palm Beach. Call 561-313-2210, or visit http://bit.ly/oysters_PB for tickets.
Follow Sara Ventiera on Twitter, @saraventiera.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.