Spring is FINALLY around the corner. Say goodbye to the winter blues and look to spurts of balmy days and relaxing bird songs while enjoying March Oyster Club's offerings.
Hear it from Bekah Angoff, our resident oyster sommelier!
Mirimichi
Totten Inlet, WA
Ruffled and fluted shells hold onto the ultimate morsel, coming all the way from the icy inlets of Washington. These oysters are pampered by the protected, deep coves, allowing them to feed on a buffet of phytoplankton. The result is a firm and tender meat with mild salinity and a barely ripe melon finish. It begs for a large glass of Sauvignon Blanc. How big? I won't judge.
Mookiemoto
Damariscotta, ME
If Mirimichi are precious, then these are beyond cherished. Mook Sea Farms is responsible for this oyster's entire life cycle, as they have one of the few hatcheries on the East Coast. These oysters are a select part of the final crop, as these petite shells are picked to have deep cups and a full meat, brought on my tumbling which manicures the shell and gives the meat a workout. The bright salinity slips into a fresh and crunchy cucumber aroma with fat that lingers on the palate. Pair it with Cava and a whiff of spring in the air.
