Saturday June 25th, 2016
Oyster Heaven Foodie Seminar
Definitely one of our favorite foods to prepare, eat and pair. So many different ways to cook these wonderful morsels and we did many.
400 oysters, 15 people, 2 shuckers and a lot of wine: makes for a very fun night of pairing.
We had 3 different mignonette's: Hogwash, Raspberry and Pink Peppercorn that was finished with our Brut Rose'.
Not surprising, the Brut Rose' wine was chosen best pairing and the Hogwash was the favorite with the pink peppercorn second.
On the grill BBQ oysters are amazing with wine, which wine was the winner?
Valdiguie, yes it was #1 pairing.
I recommend you try it. Next visit to Hog Island Farm take one with you!
Chowdered, rich and creamy with plump poached oysters was next, I thought the Chardonnay would be the best pairing but preferred Brut Rose'. The group consensus was the Chardonnay, although it was a really mixed response. The RRV Pinot and Valdiguie were favored by many.
Fried oyster is dessert for oyster lovers! Fullfilling does not describe these but after a meal of many oysters and a full belly, it is easy to finish with a few of these. We had 2 sauces, siracha mayo and a Meyer Lemon aioli, oh so good. No wine needed really but the Brut Rose' was pretty darn good to clean the palate!
At the end of this beautiful West Sonoma County warm Summer evening, the backyard and the fountain were a perfect closer. A little bit more Pinot Noir, stretch the legs and a great day done.
The chef needs a break, off to MI he goes until the next time.