Wulf's Oyster Club Inaugural Month
October 2024
Dueling Oyster Theme: Inner vs. Outer Cape
Welcome to the inaugural run of the Wulf's Oyster Club! Now you get access to oysters our chefs love, too!
Here at Wulf's we take our bivalves seriously, so what better way to kick off this club by presenting our local house favorites? We love showing off the pride of the Cape, and especially as the water temps cool and the oysters fatten up for their best presentation all year.
Our first dueling oysters are South Bay Blondes from the outer entrance of the Cape in Wareham, MA versus Channel Rock from the inner Cape in Barnstable, MA. While close in geographical proximity, the slightly different waters and culturing techniques create a fun contrast to compare!
SOUTH BAY BLONDE - Wareham, MA
Our exclusive house brand is grown by Ben Suddard in Wareham, MA, These oysters are deep-cupped with a bold brine, robust meats, and a lingering finish of eel grass and butter. The balance is so perfect between salty and sweet that it would make Simone Biles jealous. Raw, baked, grilled, smoked, fried - this oyster can do it all.
Grow out method: Oyster seeds are planted in an upweller, then transferred to float cages to provide optimal nutrients for the best growth and superior flavor profile.
Pictured: Wulf's visit to South Bay Blondes oyster farm in Wareham, MA learning about the harvesting process.
CHANNEL ROCK - Barnstable, MA
Coming from the inner cape, we have our friend Tyler Hagenstein growing in the prized waters of Barnstable Harbor. Channel Rock oysters are subtly briny up front, but then open up to an incredible decadent meat that bursts forth with sweet fat, especially this time of year! This is a fantastic oyster for garnishes, like roes or creative mignonettes as the buttery finish stands up to other bold flavors.
Grow out method: Oysters are grown in trays suspended from floats or rafts. The oysters are kept above the seafloor in a controlled environment to ensure the best survival rate and access to natural foods, allowing them to grow more fats for a buttery texture.
Pictured (from Channel Rock): Tyler holding a bag of freshly harvested Channel Rock Oysters; Sunset in Barnstable Harbor.
Tasting Tips:
- 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.
