January Oyster Club is a Cold Water Canadian Showdown of Pink Moons vs. Chebooktooks. The colder the water, the slower the growth, the more flavorful. Get ready for two beautifully complex flavor bombs!
Hear it from Wulf's Director of Procurement and Oyster Sommerlier, Bekah Angoff
Pink Moon - New London, PEI
by Raspberry Point Oyster
Don't let the small size fool you - these 2.75in, perfectly manicured oysters mature over the course of 4-5 years. The slow growth promotes a thick shell and a complex flavor that lingers for an eternity. Look for notes of cultured butter, mushrooms, and sea spray.
Chebooktook - Bouctouche Bay, NB
by Serge LeBlanc
We love our Canadian oysters for the complex flavors and perfectly manicured shells. This farm originated the growing cages that all of these diverse farms use, so this is the golden child of that crew! The Chebooktook is grown in OysterGro cages that float on the surface of the bay while gentle waves promote a perfect shape. The delicate and silky meats inside get a workout to bulk up those bellies that bring forth notes of sugar kelp and granite in the lingering finis
- Try the oysters side by side without any garnishes, lemon juice, or mignonette.
- Make sure you taste the "liquor" or juice of the oysters before enjoying the meat!
- Take in each oyster full and give it a couple chews to enjoy the texture and flavors.
- Jot down some of your own notes on flavors – see what descriptors you can come up with and compare notes if you're tasting with a friend.
