January 20th, 2011
Here they are, folks, the most exciting new oyster on the scene in some time. I’ve long rhapsodized about Hama Hama oysters (especially in my book), and I recently mentioned that the Hama Hama gang had some tide-tumbled oysters in the works. These are them, hot off the presses, as it were. Look at those […]
December 28th, 2010
The Hamma Hamma River has my favorite oyster delta in the world. Barreling out of Olympic National Forest, the frigid, glassy river scours its gravelly delta clean of debris each year, and on that delta several million oysters grow, all owned by the Hama Hama Oyster Company since 1922. These natural-set oysters, perched on the […]
December 21st, 2010
Joe Beef has dominated every list of “Where to Eat Oysters in Montreal” since it opened in 2005, because it manages to source really tasty and often unusual oysters, and especially because it usually sources them straight from the growers, meaning the oysters haven’t been sitting around a distributor’s walk-in for a week or three. […]
December 8th, 2010
It had been at least a year since I’d last had a chance to taste Hog Islands, California’s premier oyster, so I was quite happy to remedy that this week in a debaucherous tasting of several dozen Hogs and nine, yes, NINE different wines. Hog Island Oyster Farm is a little piece of paradise right […]
December 2nd, 2010
Shibumis are the third tide-tumbled Pacific oyster to hit the market, along with Shigokus and Chelsea Gems. (Looks like Hama Hamas will be close behind.) At the moment, they are sweeter and plumper than Shigokus, which hail from Willapa Bay—a leaner, brinier terroir. Shibumis and Chelsea Gems both are grown in Eld Inlet, in southern […]
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