Posts tagged #Taylor Shellfish Farms

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

Oysters Leads the Top 2015 Foods Trends

Each year chefs and diners ask what the new emerging food trends will be. This year the answers are exciting and intriguing.

While technology in both the front and back of the house, such as ‘guest-facing’ tablets and ‘prepaid’ reservations, are being increasing adapted, food, both classic and enhanced, still holds center stage.

Many innovative food labs are exploring ugly root vegetables, dark colored seaweed, jalapeno honey, savory breakfast yogurt and adaptations of ‘flavor-combination’ Japanese snack foods to name just a few of the very newest food choices.

But have no fear because all is not the-newest-and-the-latest. In fact, one culinary classic has emergs,ed as a major trend leader – OYSTERS!

Traditionalists, of course, have enjoying oysters gathered fresh from the water’s edge for centuries. But now a new group of enthusiastic diners is discovering this great American culinary treasure.

Whether served with a lemon grass cocktail sauce, a muscated mignonette accented with tarragon or with a kimchee granite, oysters are, in a word, hot, hot, hot.

This growing oyster trend also includes those who enjoy savoring both the oyster ‘a la natural’ with its in-shell ‘liquor’ which to many seems the champagne of the sea.

And just as many lovers of champagne have a preferred source, so do a growing number of diners enjoying oysters.

As a result, diners now want to know where their favorite oyster is from. Simply being an eastern oyster or a western oyster isn’t enough. The word “merroir”, paralleling the wine term “terroir”, is now an accepted food term indicating source.

All of this culinary interest has created increased product demand among chefs along with an equal need for reliability and quality. Companies, such as Taylor Shellfish Farms, are busy answering those needs.

Taylor Shellfish Farms is a fifth generation family company that proudly name-sources their oysters after carefully checking the quality of each item. It should, therefore, be no surprise that they are the choice-provider of top chefs from Boston to San Francisco and even in Hong Kong!

Posted on February 5, 2015 and filed under Trends, Oysters.