Posts filed under Agriculture

Walrus and Carpenter All About Oysters on the Beach

Each year Taylor Shellfish Farms in association with the Puget Sound Restoration Fund host an amazing evening event that always has a waiting list.

Gone are the trappings of the standard gala fund raiser. No white tablecloths here or soaring centerpieces. Rather this sought after event features the sea, seasoned shuckers, crisp cold white wines and oysters fresh from the tideline.

After gathering at the Queen Anne Taylor Oyster Bar for appetizers, the lucky guests board a coach bus along with long time oyster enthusiasts Jon Rowley and Betsy Peabody and head towards Shelton, WA.

There Bill Taylor of Taylor Shellfish Farms joins the group. Once aboard, he shares the history of Taylor Shellfish Farms from its early days as a small startup company over a hundred years ago to its status as the primary supplier of quality shellfish today to leading American chefs.

When the coach stops, guests are greeted by an evening beach lit by lanterns and shuckers waiting to share with diners some of the world’s best oysters, fresh from the sea.

As guests walk to the beach, they are greeted by Marco Pinchot, Taylor’s Director of Brand Marketing, who sees each has a complimentary Taylor shucking knife along with a please-return wineglass – all for a reason.

That’s because waiting down on the beach is cold iced wine and shuckers standing behind deep iced trays of fresh-from-the sea oysters. Those attending the event can then enjoy as many fresh in-the-shell oysters as they like OR learn direct from the pros how to open their very own oysters.

Either way one can’t lose. But wait – it gets even better because there are oysters roasting on the grill and more chilled wine. As guests savor their last oysters, Betsy Peabody recites from memory the entire poem "The Walrus and the Carpenter" from Lewis Carroll's classic Through the Looking Glass.. Impressive! 

After enjoying a warming cup of chowder, it’s time to board the coach and bring the evening to a close.

All in all, the Walrus and Carpenter event is the perfect way to learn more and enjoy more oysters, all while supporting the Puget Sound Restoration Fund, a nonprofit organization dedicated to improving water conditions, increasing native species and restoring local habitat.

Like wine and oysters, the Puget Sound Restoration Fund and Taylor Shellfish Farms are a perfect match. Why not join them next year and enjoy the best while preserving the best?

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel  2015

New Rating for Cholesterol

Remember the food pyramid with its warning about the evils of cholesterol?  

Every five years, the Department of Health and Human Services and the Department of Agriculture, issues "Dietary Guidelines for Americans," a federal document that has far-reaching implications on what Americans eat.

The guidelines affect everything - from the way companies advertise their products to the diet advice offered up by nearly every doctor and nutritionist in the country.

It’s on page 91 of the massive 572-page Scientific Report of the 2015 Dietary Guidelines Advisory Committee that a stunning reversal is recorded: "Previously, the Dietary Guidelines for Americans recommended that cholesterol intake be limited to no more than 300 mg/day. The 2015 DGAC will not bring forward this recommendation because available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum (blood) cholesterol, consistent with the AHA/ACC (American Heart Association / American College of Cardiology) report. Cholesterol is not a nutrient of concern for overconsumption."

This is a tectonic shift regarding one of the main nutritional designations of the foods Americans eat. Cholesterol has been a prominent dietary warning since the American Heart Association declared it off limits more than half a century ago.

But the problem goes even further according to Dr. Steven Nissen, chairman of cardiovascular medicine at the Cleveland Clinic.

He believes that the directive to Americans to limit saturated fats and cholesterol  from a well-balanced diet to high-sugar diets, which resulted in people eat more and gaining weight.

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This decision to reclassify cholesterol is major. Foods high in cholesterol, such as eggs, liver, shellfish, shrimp and lobster, will likely see a major increase in demand from diners.

Your Culinary World Copyright Ana Kinkaid/Peter Schlagel  2015