We have all heard that eating oysters invokes strong feelings of love and desire, but at first glance, their amorphous, unattractive appearance may initially leave us wondering: why? Discover the answer to that question as you adventure beyond the restaurant appetizer menu, to coastal Washington. Experience and understand the allure and mystery of this unlikely mollusk, as prominent foodie columnist Langston Cook shows you how to forage for them yourself.

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”

—Ernest Hemingway, A Moveable Feast

To read the entire article, including information on classes and locations, click here.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.