I could eat raw oysters every single day (and I know I’m not the only one). It’s right up there with uni on my list of favorite foods. Kelly mentioned a $1 oyster happy hour at Waterbar the minute she picked me up from the airport…and off we went!
Oysters, cocktails, and fries. Not so shabby for a Tuesday afternoon.
The next day I met Joanne for oysters and lunch at Hog Island Oyster …it’s been since my last visit. We started with rosé champagne…
…and then little gem salads with candy-striped figs, hazelnuts, ricotta salata, and an apple cider vinaigrette. So simple and clean, so perfect.
…raw oysters. Hog Island Sweetwater, Hog Island Kumamoto, and Chelsea Gems.
Then we had roasted oysters. They offer three versions and this is the Casino with butter, Spanish paprika, bacon, shallots, and thyme.
And finally, the Manila clam chowder. Bliss!!!
The day after that, Kelly and I drove to Tomales Bay Oyster Company which is an hour north of the city. The road there is windy and windy. So windy that Penny puked on me. And then I nearly puked on Penny after that…but that’s another story.
We stopped by the Ferry Building beforehand to pick up a magnificent cranberry-walnut loaf from Acme Bread…
…and cheese from Cowgirl Creamery.
That’s the MT TAM on the right, a triple-cream and Cowgirl Creamery signature. On the left is Wabash Cannonball, an aged goat’s milk cheese covered in ash.
We also just happened to spot the Roli Roti in front of the Ferry Building…
…so had to pause for a porchetta sandwich.
Good decision ^_^
And then we made it to Tomales Bay Oyster Company.
Order oysters by the dozen and shuck them yourself. It’s always crowded on the weekend, but when we went (on a Thursday) only three of the dozen picnic tables were occupied. Don’t forget to bring a ton of napkins/towels, charcoal (for grilled oysters), water/drinks, utensils, plates, and any other snacks you want. HUGE thank you to Kelly for taking care of this…I didn’t even think about all this stuff.
We started with a dozen small oysters from Tomales Bay. They have four sizes. Most people eat the x-small and small raw, and then grill the medium and large oysters.
Kelly did all the shucking…
…here’s a look inside. These were tiny compared to…
…the smalls from Washington State. They don’t usually offer Washington State oysters at Tomales Bay but…
Off their website: “Some Tomales Bay Oyster Leases are under Harvest Closure due to vibrio parahaemolyticus bacterial presence. We are open and have oysters imported from Washington State and oysters harvested from our oyster beds in the inner bay which are not affected by the closure.“
No matters, we still had a good time ^_^