It took a while for me to try raw oysters, but now I can’t get enough of them. And living on a coast with such close proximity to the oyster rich waters of the Pacific Northwest is the perfect place to be.
The culture of enjoying oysters has really exploded, with places experimenting with new sauces and new ways of preparation but I tend to be a traditionalist. Raw, tasting like the sea, paired with white wine and a sauce that’s light and not overpowering is my idea of a perfect oyster serving.
I’ve enjoyed oysters for several years but I’m still getting the hang of knowing what varieties I enjoy. I know the type of varieties I like flavor-wise, but as far as the actual names of them are concerned I’m still a bit of a “that one sounds good” menu pointer.
My mom and I stopped at a lovely little spot in San Francisco’s Marina neighborhood for Mothers Day and sampled some delicious oysters from Puget Sound. Served with an unusually spicy topping and paired with a Rose wine from Unti, a fantastic winery in Dry Creek Valley, it was the most interesting, vibrant flavor combination. So let me amend my earlier statement: traditionalist? Maybe not. Just don’t try to tell me cooked oysters hold a candle to raw, otherwise, raw oysters are good with pretty much anything.
Eat Well, Travel Well ~ Samantha
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