We are excited to be releasing our 2018 Pinot Gris Ramato (Orange Wine) in conjunction with our monthly Oyster Pop-up. Click here to learn more about what an Orange wine is.

Join us the first Sunday of each month for Parker Presents: Bill Oysterman

Parker Presents: Merroir to You!

It is all about the specific local conditions and sustainable processes from under the sea. Like terroir for wines, think the same concept, just under the sea.

This week’s oyster bar will include the following selections:

Oishi oysters are a tide tumbled oyster from the south end of Skagit Bay in north Puget Sound.  Tide tumbling is a process that is utilized to produce an oyster with a deep, mature shell and excellent meat fill. Bags are attached to a supported cable about 3 feet above the beach.  A float is attached to the side opposite the cable to allow the tumbling process to happen.  When the tide comes in, the float lifts the bag up and when it recedes, the bag drops 180 degrees to the float down position.  The jostling of the oysters through this twice daily process controls the new growth of the shell, encouraging the oyster to produce a deep cup and full meat. Oishis have a great texture and brine. Hint of cucumber in the finish (a classic miyagi trait)

 Marin Gemmes are also grown in a floating process but, more like a shelf rather than bag and float. Think of each shelf stacked up like a chest of drawers which then rotate with the tide. Classic Tomales Bay/ Point Reyes look and taste. High brine and a sweetness that is a little more cucumber finish.

 Parker’s Picks (PKPX) selection of a second dish is based on best of the market. I’ll create a dish to highlight the unique character of this special ingredient. As we say on the water, “you don’t know until you go.” I can assure top level ingredients presented with respect.

Also, rarely see in public I will present my version of fresh key lime pie (okay, maybe a tartlet). House made butter graham cracker-almond crust, topped with a dollop of sweetened crème fraiche. As authentic as it gets.