Proudly serving (and eating) oysters in New Orleans

Today's lunch at the International Food Blogger Conference featured quite a local selection, with everything from shrimp and grits, po boys from the famous Parkway Bakery, and a few icy cold Abita beers, including bottles of the local brewery's SOS and Amber varieties.

But the real treat of the day was when I walked down the buffet line and came to the booth of the Royal House Oyster Bar.  Sometimes I have apron envy at these events, because as much as I enjoy eating and writing about food, I'm also fascinated by the learning process of how to prepare and cook great ingredients.   

While I have considered culinary school, I have yet to attend, so I have a bucket list of culinary skills to learn-- things like making a chocolate roux, butchering a chicken, curing my own meats, you get the idea.  Shucking oysters is another one for the bucket list.  

As I passed by the Royal House oyster station, eyeing the chef shucking oysters, I blurted out "I want to learn to do that."  I had an urge to get my hands dirty, and this caught one chef's attention.  His response?  "Be careful what you ask for"-- he then asked the shuck-master if he had time for a lesson.  I was pretty surprised (see photo below), and at first, not sure if he was serious.  I wasted no time in getting behind the table.  Cue the food safety gloves, a hat, and an apron (plus my verbal agreement not to sue should I happen to stab myself)-- and I felt like a part of team oyster in no time.  

Today's conference schedule was certainly engaging: shucking oysters, hearing John Besh speak, and seeing a cooking demonstration by John Folse all in one day?  That's a whole lot of Louisiana culture in a matter of hours.

Thanks to the team at the International Food Blogger Conference for a great day, and a special shout out to the Royal House Oyster bar for letting me take part in the great New Orleans tradition of proudly serving Gulf coast oysters!