July 1st, 2015
Calling all shuckers:
Mine Oyster is offering cash on the barrelhead for gifted shucking at its 2015 Oysterfest, Saturday October 17 in Boothbay Harbor, Maine. Shuck a perfect dozen (30-second penalty for butchered oysters).
First prize: $500
Second prize: $300
Third prize: $100
Plus live bluegrass and $2 Glidden Points all day.
Spread the word…
June 30th, 2015
Ralph Smith does it again. Extraordinary oyster dishes and mind-blowing wines at his annual oyster extravaganza at Mine Oyster in Boothbay Harbor, July 11, 6-9 p.m. Menu below. The only oyster, all night long, will be Glidden Point, the creme de la creme, and Barb Scully will be bringing her private reserves as well as the usual Glidden Selects. I’ll be signing books and causing trouble. $100 per person. A steal.
Harbor Room – A Taste of Glidden
All different sizes, cocktail, selects and Jumbo.
Featuring a condiment extravaganza bar full of
different sauces and unique toppers.
Pol Roger Champagne “White Foil” NV Brut
Maine’s finest oyster, “Glidden Point Selects”.
Breaded, deep fried and served in their own shell
in a pool of various dippers
Hugel 2012 Pinot Gris
Bar Area – Hot Buffet
Delicious oyster creations by Lobster Chef of the Year
Stephen Richards Oyster pot pie, angels on horsebacks, smoked oyster, pickled oyster, steamed oysters plus samplings of our grilled meats and seafood skewers from the wood fire grill
Hecht & Bannier 2014 Cotes du Provence Rose
We will settle into the bar area for a beer, mixed drink or wine
pallet cleansers and Rowan will talk about the Damariscotta
oyster harvesting. We will be passing Glidden Point cocktails
on the . shell for this . hour in the lounge.
Pascal Jolivet 2013 Sancerre
The Whiskey Room – Wood Roasted Oysters
Chef Stephen Richards chats about his oyster creations
as well as the wood fire grill.
Domaine Faiveley 2011 “Clos de Myglands” 1er Cru Mercurey Monopole
TheWhiskey Room – Taka’s Oyster Sushi Creation
Domaine Christian Moreau 2013 Chablis AC
The Oyster Bar – Book Signing and Farewells
Champagne and Chocolate
Churchill’s 2005 LBV Port
May 12th, 2015
Okay, I’ve never seen an oyster knife like this one:
What the hell is that? Dutch-designed, German-made surgical steel is what it is. The food stylist Adrienne Anderson says it reminds her of the Concorde, and she’s right. It took off in Europe, and it just landed in America. Indestructible, sublimely sharp, beyond stylish, and you get great torque with that bottom flange, or, as US distributor (and noted epicure) John Martin Taylor calls it, the “ventral fin.” So maybe it’s more shark than Concorde. Either way, you need one.
May 12th, 2015
If there’s one oyster that should be at the top of every farm-to-table locavore in New York City, it’s Pine Islands, which have been sustainably “ranched” in Long Island’s Oyster Bay since the 1960s by Frank M Flower & Sons. The hatchery is right there, the nursery is right there, the bottomland is right there, and they are harvested using boats that have been in operation since the 1930s:
They should be celebrated in every New York saloon, and eaten after every Yankees victory. Yet amazingly, Pine Islands don’t have much of a presence in the city. Why? I think they have simply been around too long, and are too old school, to be cool. Plus they are produced in quantities big enough to be handled by national distributors, rather than a couple of hipsters with reefer trucks. But come on, these things are literally harvested in Billy Joel’s front yard:
That yard just happens to be underwater, part of the 1,800 acres of bottomland Flowers & Sons leases. Harvest is done by vacuum dredge, which feels like a Rube Goldberg contraption:
The oysters (and all the muck that comes with them) get shot onto the top of the conveyor belts, then make their way through the system, getting sorted and culled, all while under sail. It’s pretty amazing. Equally amazing is the taste: Oyster Bay (which wasn’t named Oyster Bay by the Dutch settlers because it had a lot of clams in it, if you know what I mean) has an ideal 27 ppt salinity, and its oysters come out briny, savory, firm, and strong-shelled, unlike a few others from the Northeast (you know who you are, Guilty Parties). For all these reasons, it’s worth seeking out Pine Islands, and even lobbying your favorite oyster house to get a clue. If you’ve had Pine Islands, please weigh in at Oysterater.
May 12th, 2015
If you happen to be heading for the North Fork of Long Island this summer, you are in luck, because the best thing to happen to Peconic Bay oyster lovers since the Shelter Island Oyster Company recently put out its shingle on the Greenport waterfront: Little Creek Oysters.
Owners Ian Wile and Rosalie Rung have been farming Little Creek Oysters in Peconic Bay for a few years; now they’ve taken over the old Bait & Tackle shop (and former wheelhouse on a whaling ship back in the 1880s) and turned it into a showcase for the burgeoning Peconic Bay oyster scene. On a recent visit, I sampled Peconic Golds, Peconic Pearls, Montauk Pearls, Shinnecocks, Lucky 13s, Lazy Mermaids, and Oysterponds, along with several stellar North Fork white wines.
Karen Rivara of Peconic Pearls shows off the bounty.
The space is gorgeous, but even more gorgeous is the situation outside: Ian & Rosalie will hand you your oysters in the shell, along with a knife and something to imbibe, and let you shuck your own on the picnic tables while the waterfront passes by. It’s what everybody wants, and what’s been basically impossible to find on the east coast. (They will also shuck your oysters for you if you prefer.) The oysters coming out of Peconic Bay have taken great strides, and they are all impressively different from each other, from the deep-cupped Peconic Golds to the pearly white Lucky 13s (from Great South Bay, not Peconic Bay), but the quality level is consistently high. Now through June, they are nice and plump. There are now many places on the east end to get a taste of the Peconic, but none as casually elegant as Little Creek.
If you’ve had a chance to taste any of these oysters, please let us know what you thought at Oysterater.com.
And don’t forget what Oscar the Oyster says: