When I called on Robin Downey, executive director for the Pacific Coast Shellfish Association in Washington, I didn’t expect we would talk about the sexual escapades of the magnificent mollusk.
But that’s exactly what happened.
Downey explained that optimal oyster season peaks during the cooler seasons, because shellfish are “busy” during the summer months, spawning, mating and essentially cavorting like college frat kids on vacation.
But when summer ends and the cooler months begin, the allure of the oyster doesn’t end; in fact, its prime season begins.
“Oysters are plumpest and their very nicest after the period when they do their spawning,” Downey says. “From June through September, they are letting nature take its course. But around October…because oysters have been eating and storing up their fat all summer… now they are fat, sweet and beautiful.”
From Tomales Bay in the Bay Area to Oyster Bay in New York some of the finest oysters are being plucked from the deep blues and shipped all over the world to oyster bars and restaurants where chefs are shucking these bathing beauties and serving them ice cold with a side of housemade mignonette.
Slurp your way through these restaurants in the Sacramento area:
Scott’s Seafoodhas a revolving oyster menu that changes with the seasons. There are typically four different varieties to choose from. This winter, try the Eld Inlet oyster—from Puget Sound, Washington—and discover a medium-size beauty with a briney but crisp finish. Served with the restaurant’s homemade cilantro-ginger mignonette. On Thursday nights, the restaurant has $1 fresh shucked oysters and specialty martini’s.
Scott’s Seafood Grill& Bar, 545 Munroe St. Loehmann’s Plaza, Sacramento (916) 489-1822 or try the new location by the river, 4350 Riverside Blvd, Sacramento,(916) 379-5959; www.scottsseafood.net
The busy downtown seafood restaurant McCormick and Schmick’shas at least six oyster varieties to choose from and up to eight during peak season. You can order individual or sample platters. The mollusks arrive on a mound of crushed ice and a raspberry vinegar sorbet (used as a way to cleanse the palette) or extra flavor. Try Washington State’s firm and meaty Hama Hama oyster. Come by for happy hour and order half-shell oysters for $1.50 a piece.
Chops Steak and Seafood has a small oyster menu (one, actually) that changes daily with what’s in season and the best thing around, says Chop’s manager Geoff Flynn. It can range from a malpeque to a kumamoto oyster. Most of the oysters hail from the Pacific Northwest and are served ice cold.
Take a seat near the cold bar at Ella Dining Room and Bar and watch the restaurant's cold food chef shuck and prepare your oyster sampler with a little flair and tenderness. Served chilled with a rice vinegar mignonette, try the plump BeausoleilI or Caraquet, both from New Brunswick, Canada. Pair with a glass of chilled champagne from the restaurants wine menu.
At Restaurant 55 Degrees you can sit at the bar and watch the Food Network or chat up the oyster shucker about the specials. The oyster menu changes daily, but there are typically four varieties, depending on what’s fresh from the market. Try the mild and medium-sized Royal Miyagi’s from British Columbia or the small and sweet Totten Oyster from Washington.
» Ron Cunningham’s 20th Anniversary Celebration At Ron Cunningham’s 20th Anniversary Celebration, The Sacramento Ballet’s artistic director was honored with a performance and party at the Sacramento Theatre Company.
» Ron Cunningham’s 20th Anniversary Celebration
| A Godengo Technology | Email Marketing powered by StreamSend
Reader Comments: