Cooking School Registration: 305-367-5931





Monday, April 16 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $110

Tuesday, April 17 

Vine to Table Clubhouse Dinner  

with Club Selections 

6:30 p.m. | $135++

It’s one thing to belly up to your favorite 
oyster bar and order a dozen. It’s another if 
you want to order a dozen from your fish monger and crack them open yourself—or cook 
them into a stew, or fry them into crunchy nibbles of goodness. Though it’s hard to improve a 
raw oyster on the half shell, Executive Chef Damian Gilchrist and Islander Chef de Cuisine Sean 
Bernal will teach you the essential tips for successfully preparing and serving this luscious 
bivalve. From lightly roasted and topped with spicy condiments to oyster Rockefeller and fried 
oysters. Bernal knows something about seafood and oysters in particular. 

Prior to joining Ocean Reef, Bernal was Executive Chef/Partner of The Oceanaire Seafood 
Room in Miami's Mary Brickell Village. While there, he joined one of the vessels featured on the 
Discovery Channel's the "Deadliest Catch", where he braved the treacherous waters of the Bering 
Sea to fish for Alaskan king crabs. A graduate of Johnson & Wales, Bernal started his career as 
an apprentice to Chef Hans Klein at the Bistro in Coral Gables. He worked as sous-chef under 
Robin Haas at Baleen before becoming Chef de Cuisine at the Marriott in Downtown Miami and 
then Executive Chef at South Beach's Tambo Restaurant. Bernal went on to gain attention for his 
exceptional food at Pescado Restaurant in Coral Gables. For this class, the world will truly be our 
oyster as he and Chef Gilchrist share information on where to find the best oysters around the 
world, their substantial nutritional value, the best wine pairings with oysters, and mouthwatering 
recipes that will have Members craving, buying, and preparing oysters, with confidence. We will 
feature old and new world sparkling wines and local craft beers.

“Why then the world’s mine oyster/Which I with sword will open,”  

- William Shakespeare


Islander Traveling Oyster Bar & Tasting Journal

Raw Bar featuring comparison of East, West, and Gulf Coast Oysters

Patriot Points on the Half-shell with Grilled Scallion Tamari Miso Butter

Kumamoto Oysters a la Chalaca (Peruvian-style)

Creole Oyster Gumbo with Andouille and File • Atlantic Emerald Oysters Remoulade  

Thai Donuts with Pandan-Leaf Dipping Sauce