Come and enjoy oysters on a half shell and a pint of Modicum Belgian beer (or beer of your choice).
We’ll have fresh oysters on the half shell with Mignonette sauce and cocktail sauce, Oysters Rockefeller and an Oyster po'boy and Oyster Taco with pom frites! The best pairing for these will be the great Belgian beer that Eric is preparing for the event.
Our bartenders will have a bottle of Connemara Irish Whiskey pouring chasers into your half shell. Connemara has a great smoky briny flavor that pairs fantastically with the oysters. We will also have a Picpoul de Pinet that will pair beautifully with Oysters
The Three Varieties of Oysters are:
Summerstone Oysters
Our summertime oyster farm is located on the northern end of the Olympic Peninsula in the Straits of Juan de Fuca, where the water stays cool all summer. Summerstones are beautifully cupped with a delicate frill at the edge, evidence of their bag-to-beach grow out method. These are ocean oysters, fed on cold water recently upwelled from deep in the Pacific. Expect them to be sweet on the finish but bracingly briny up front.
Hama Hama Oysters
Hama Hama Oysters grow the old fashioned way, directly on the gravel where our namesake river flows out of the Olympic Mountains and into Hood Canal. Exposed twice a day by the outgoing tide, they're slow-growing, beach-hardened, and known for a clean, crisp flavor with a sweet finish that evokes melon rind or cucumber. Highly seasonal, Hama Hama tend to be sweeter in the spring and brinier in the fall and winter.
Hammersly Oysters
They are raised by the bag to beach method which combines two oyster farming methods. Rack & bag oysters are taken from their pampered environment and put into the beach cultured environment during their last 6 months before harvesting. This allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats. They are cultivated in Hammersley Inlet, WA and deep-cupped, meaty, full-flavored with a mild brininess and a cucumber-mineral finish.
We are sold out of pre-sell tickets, but come to the event and see what we have left-over!