Cold weather may make you think of braised meats and root vegetables, but there’s another edible cornerstone of the fall-winter diet: glistening fresh shellfish, plucked straight from frigid waters. Oysters, for instance, spawn during the summer, and are at their flavor peak right now. To celebrate the bounty, join Time Out’s Dining & Libation Society for its next event on Monday, November 16, at Oceana’s expansive new raw bar, hosted by Eat Out writer Daniel Gritzer and executive chef Ben Pollinger. What you’ll get for the all-inclusive $75 ticket: a seafood dinner including raw clams and oysters both raw and marinated (plus an oyster-shucking demo), scallop sashimi, fluke tartare, poke trio, grilled New Orleans shrimp, salmon burgers and fried calamari, along with Bulldog gin cocktails, wine pairings from Frederick Wildman and dessert. Seating is limited, so reserve your spot here.