Oysters: Love and Information

Have I mentioned my deep and abiding respect for all things bivalve-ish? In particular those ruddily shelled delicacies called oysters that go so well with my icy bottle of Sancerre? And if you read this blog you know there's a healthy thirst...hunger?...for more food related knowledge. With this article in today's NY Times "Dining" section, I was able to satisfy two of my most fervent passions, oysters (sadly not eating them, but reading about them), and food knowledge, in less than 10 minutes. A very interesting story about the expanding oyster aquaculture going on around the New York area.

Now living and slurping oysters in the Pacific NW I am perfectly happy with a regular intake of creamy Kumamotos and briny Fanny Bay's, but it was still interesting to find out what is happening elsewhere, because we have our own burgeoning oyster "farming" operations here on the left coast. Bay Center Farms in Washington and Hog Island Oyster Farm in California come to mind. BTW- If you make it out to San Francisco and you're an oyster aficionado, you have to stop at Hog Island's oyster bar if the Ferry Building...mmmm, just thinking about it makes me happy. Now if you'll excuse me, I'm off to throw a bottle of Loire Valley white in the fridge to chill while I run down to my local mollusk maven to satisfy this sudden need to shuck!

Spread the word: Belon sighting in PDX!!

This is a shout out to all who, like w and I, live for their next bivalve fix in the form of brinily fresh, just-shucked oysters. For us the sight of a dozen or so Kumamotos or Fanny Bays and a cold glass of Muscadet are enough to bring our lives to a momentary, sweet stop. Last night we had another such experience that all of you fortunate PDX oyster aficionados need to know about. Right now at at Castagna Café they are serving what some consider the n'est plus ultra of oysters, fresh Belons, these coming from Washington. These native French delicacies originally from the Brittany coast are now being harvested up in Washington, and when I saw them on the menu last night my eyes got as big as the Belon's pleasingly round shells. They were outstanding with their creamy texture and salty-briny flavors. So fresh, it always reminds me of a perfect descriptor of the fresh oyster experience: "It's like eating the ocean." So true!

They won't be around long, so grab them while you can, preferably with a glass of their Francois Chidaine "Touraine" Sauv Blanc. Does it get any better? I think not!