Events

Kansas City Region's Oyster Ambassador, Chef Brooks Mackender, invites you to join us for an Oyster tasting and shucking experience. In a relaxed classroom setting, at our Oyster Bar, you will explore the dynamic flavors of oysters Curated from the best farms around the country, while learning how to shuck them yourself.

These classes will build on your oyster knowledge and introduce you to complexities of oysters. Wheather you're a first-timer or looking to sharpen your skills, this class is perfect for anyone to join us for all Three classes, or just one and discover new ways to enjoy oysters along the way.

Next Friday is National Caviar Day so we are celebrating all week starting Monday, July 14th.

Monday - Friday

Choose from......

River Beluga Caviar on Fresh Shucked Oysters or Aqua Penny's Cornets de Caviar, with a glass of Circova Brut.

or

1 ounce River Beluga Caviar with Tasting Experience with a Bottle of Circova Brut.

River Beluga Caviar: A hybrid of Keluga  and Amur Sturgeon, which produces beautiful golden jade like pearls with notes of hazelnut and salted butter.

Circova Brut: A sparkling wine from Maldova. Sleek, elegant and pairs perfectly with caviar. Clean and bright with notes of green apple, white peach, and citrus zest.

Kansas City Region's Oyster Ambassador, Chef Brooks Mackender, invites you to join us for an Oyster tasting and shucking experience. In a relaxed classroom setting, at our Oyster Bar, you will explore the dynamic flavors of oysters Curated from the best farms around the country, while learning how to shuck them yourself.

These classes will build on your oyster knowledge and introduce you to complexities of oysters. Wheather you're a first-timer or looking to sharpen your skills, this class is perfect for anyone to join us for all Three classes, or just one and discover new ways to enjoy oysters along the way.

Join is at Aqua Penny's for LUBANZI: Looking Forward - a five-course wine dinner celebrating the bold flavors, meaningful connection, and sustainable wine making.  In partnership with Lubanzi Wines, this special evening will feature chef-curated dishes thoughtfully paired with socially-driven wines from South Africa.  Guests will enjoy an intimate dining experience that blends storytelling, purpose, and taste. Space is limited so be sure to reserve your spot today and raise a glass to where we are headed, together. 

-Lubanzi: Creating Organic, Fair Trade & Carbon Neutral Wines for a Better World Welcome Pour:

Welcome Drink, Lubanzi Cinsault Sparkling Rose 

 First Course: Lubanzi Sauvignon Blanc 

Served with Fresh Shucked House Oysters, baked with Thai Seasoned Bread Crumbs, finished with A Creamy Thai Oyster Sauce, made with Cilantro, Lime, Lemongrass, Thai Chili Peppers, Vinegar, Palm Sugar, Thai Basil, Fish Sauce.

 Second Course: Lubanzi Orange Wine 

Served with U 10 Pan seared Scallops, with sauteed Pineapple, Cherry Tomatoes, Jalapenos, Bell Peppers, Onion and Green Onion, with a Thai "Mardi Gras" Sauce, made with Thai Chili Oil and Garlic Sauce.

Third Course: Lubanzi Chenin Blanc 

Served with Stuffed Chicken Wings. Plump Chicken Wings, Stuffed with Ground Chicken, Shrimp, Shitake Mushrooms, Glass Noodles, Celery, Ginger, Cabbage, Onion, and Green Onion. Flash Fried.

Fourth Course: Lubanzi Shiraz

Served with Red Curry Braised Short Rib. Fresh Bone-In Short Ribs, slow braised in Thai Red Curry, a mixture of Thai Chili Peppers, Lemongrass, Shallot, Galangal, Kaffir Lime, and Coconut Milk. With Roasted Potatoes and Carrots.

 Fifth Course: Lubanzi Cinsault 

Served with Amanda (our Pastry Chefs) Thai Tea Tiramisu. A Thai take on a Classic Dessert.

Kansas City Region's Oyster Ambassador, Chef Brooks Mackender, invites you to join us for an Oyster tasting and shucking experience. In a relaxed classroom setting, at our Oyster Bar, you will explore the dynamic flavors of oysters Curated from the best farms around the country, while learning how to shuck them yourself.

These classes will build on your oyster knowledge and introduce you to complexities of oysters. Wheather you're a first-timer or looking to sharpen your skills, this class is perfect for anyone to join us for all Three classes, or just one and discover new ways to enjoy oysters along the way.

BUY TICKETS FOR ALL THREE CLASSES (AUGUST 13TH, 20TH, 27TH) HERE

Kansas City Region's Oyster Ambassador, Chef Brooks Mackender, invites you to join us for an Oyster tasting and shucking experience. In a relaxed classroom setting, at our Oyster Bar, you will explore the dynamic flavors of oysters Curated from the best farms around the country, while learning how to shuck them yourself.

These classes will build on your oyster knowledge and introduce you to complexities of oysters. Wheather you're a first-timer or looking to sharpen your skills, this class is perfect for anyone to join us for all Three classes, or just one and discover new ways to enjoy oysters along the way.

Kansas City Region's Oyster Ambassador, Chef Brooks Mackender, invites you to join us for an Oyster tasting and shucking experience. In a relaxed classroom setting, at our Oyster Bar, you will explore the dynamic flavors of oysters Curated from the best farms around the country, while learning how to shuck them yourself.

These classes will build on your oyster knowledge and introduce you to complexities of oysters. Wheather you're a first-timer or looking to sharpen your skills, this class is perfect for anyone to join us for all Three classes, or just one and discover new ways to enjoy oysters along the way.