oyster100

I know several of you missed the class at Whole Foods Market CRP. Here’s a taste of what you missed. The first official word of it came to me from Doc, doing his early morning errands, when he texted me that he saw them putting this sign out:   Then, I saw the Event Brite […]

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What are the essential books for ostreaphiles, oyster lovers, and cooks who love bivalves? I start here with a handful, which would you add? Special thanks to Jacobsen who’s graciously allowed us to share materials from his site in our class.   Books for Reading The Big Oyster – Mark Kurlansky Tracing the history of the […]

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  Today seemed as good a day as any to start something new. Welcome Ingredient Sleuth! This will be a sometimes series in which I’ll share new things I’ve discovered or old things I believe not enough people know about. Today I’m introducing two things that are very old indeed, one is a product originating […]

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Oysters. Ersters. Oischchures. les Huitres. Whatever you call ‘em, I love ‘em. I recently had the opportunity to try a new one. And then, to share it with someone special, actually two special someones, and I did feel blessed by the universe. There’s just something in my bones, when I enjoy oysters it’s deeper and […]

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Neptune Oyster Bar

As we begin to roll out the Oyster Century Club© I’m thinking about my next oyster. Will I shuck and slurp at home? Will I go out for dollar oysters and what will they have available? (Become a member and log your adventures tasting to 100 varieties! The first ten Oyster Century Club© members will […]

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  Living in downtown Boston, a stone’s throw from South Station Train Station, we like to brag that it takes less time to take the train to Providence than it does to drive across town. Maybe a slight exaggeration but not much of one. I was glad to be invited to join part of the […]

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They stay in bed all day. They’re huge drinkers. They imbue us with a sense of possibility.   Oysters  

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Greetings from Vancouver! Here to participate in the Seafood Summit – this year’s theme “Responsibility without Borders” includes many stellar presenters and panels and some side trips to fisheries, all with the “with the goal of making the seafood marketplace environmentally, socially and economically sustainable.” I’m looking forward to learning a lot. One goal is […]

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Executive Chef Jason Bond of the Beacon Hill Hotel & Bistro serves this Native Corn and Oyster Chowder through September.   It chowder blends multiple flavor profiles using fresh local ingredients including sweet Native Corn, Onions and White Carrots. Chef Bond includes Beavertail Oysters from the Saltwater Farms of Narragansett Bay, Rhode Island. Chef Bond […]

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