http://www.marinij.com/opinion/20160829/marin-voice-point-reyes-estero-restoration-will-damage-environmentThe National Park Service, which famously (and controversially) booted the Drake’s Bay oyster farm from Drake’s Estero, in Point Reyes, is at it again, this time disturbing the ecosystem to remove wooden racks that have been in there for an eternity. Useless government work? You decide. Phyllis Faber and Sarah Rolph have a nice op-ed about the situation.
Check back here for new oyster tastings and reviews of oyster bars and festivals.
25 days left to fund this amazing-looking documentary on one Australian family’s battle to grow the native Sydney Rock Oyster, a rare and revered delicacy. Kickstarter campaign is off to a great start. Lots of terrific footage available on the site. Check it out!
I’ve been drinking–and thinking–Chablis this summer. It happens every summer. Temperatures soar, salty places beckon, and one’s thoughts turn to the most oysterific wine in the world. Chablis, famously, is grown in far northern Burgundy on chalky soil comprised of the fossilized shells of ancient oysters and other sea critters. Its DNA oscillates at the same frequency as oyster DNA, which becomes immediately apparent on that first sip, which is what has always made Chablis and oysters one of those pairings that inspires people to devote their lives to food and drink. (Need more thoughts? See my PDF guide below.)
The culmination of all my Chablis drinking & thinking will go down on August 30 at The Lobster Place in Chelsea Market, when I’ll teach a class on how to shuck the best oysters in the country (hint: very carefully) and pair them with various bottlings of William Fevre Chablis. William Fevre makes Chablis in most of the best sites in the appellation, from mind-blowing Grand Crus to lip-smacking entry-level bottles, which actually pair best with oysters. We’ll explore how very different oysters pair very differently with Chablis, but also how you really can’t go wrong when you stick to those chalky, far northern vineyards. It should be really fun, and relatively blood free.
There are two heats, but space is quite limited (15 people per heat), so for those who can’t make it but want to cadge 80% of the advice for 0% of the cost, I put together my thoughts in this handy guide to all things Chablis and oysters. Bottoms up, and enjoy the final days of summer.
Check out oyster maven Julie Qiu’s wonderfully concise preview of The Essential Oyster (which doesn’t hit stores until October 4, though you can pre-order on Amazon). Julie seems to have scored the first copy to hit American shores; still waiting on mine!
— Julie Qiu (@InAHalfShell) August 17, 2016
With the state now putting some money behind the effort, NC really could become the Napa Valley of Oysters….with better barbecue, too.