All dinners at Clementine are lovely, of course, but this one especially so as it featured oysters. Chesapeake Bay oysters, from Barren Island Oysters on Hoopers Island, to be exact. Five courses of oysters plus a non-oyster dessert, each paired with both beer from Flying Dog and wine from Boordy. Does it get much better than that?
I think not.
|Barren Island oysters on the half shell, served with blood orange lemongrass mignonette|
and chile and garlic sauerkraut. Paired with Bloodline Blood Orange Ale and
2014 Sauvignon Blanc
Next up, the oysters were lightly pickled and served with a beet salad. I must admit I was skeptical about the concept of a pickled oyster, but I needn't have been. A pickled oyster isn't that far different from a raw oyster dosed with mignonette, and their briny sweet-tart quality matched remarkably well with the earthiness of the beets. A pescetarian surf and turf, if you will.
|Pickled oyster salad with arugula, beets three ways, and apple horseradish vinaigrette|
paired with Supertramp Tart Cherry Ale and 2014 Sauvignon Blanc
The Oyster Recovery Partnership, or ORP, has planted over five billion new oysters in the Chesapeake Bay. Oysters are not just a tasty food source, they're also nature's filters, cleaning about 50 gallons of water per day. That's per oyster. The more oysters, the cleaner the Bay. The cleaner the Bay, the more it becomes a better habitat for the marine life for which it is famous.
If you'd like to help the ORP rebuild both the oyster population and oyster reefs, check out their site at http://www.oysterrecovery.org/, sign up for their newsletter, and buy a t-shirt or make a donation.
|Oyster stew with bacon, smoked hummingbird tomato, and potato,|
paired with Pearl Necklace oyster stout and 2014 Sauvignon Blanc
|Carpetbagger steak: Roseda hanger steak with oysters, spinach, tarragon, and|
tamarind, and oyster liquor- and Pernod-poached and roasted fingerlings, paired with Gonzo
Imperial Porter and 2012 Merlot Reserve
|Roasted quail with oyster and roasted fennel stuffing, cranberry apple gremolata, and|
brussels sprout, butternut, and maple gratin, paired with Lucky SOB Irish red
and 2012 Cabernet Franc
|Coconut cream tart with coriander and cardamom, paired with Hefeweizen and Veritas Ruby Port|
|Fig and sesame tart with clementine gastrique and mild chocolate chile sauce|
paired with Horn Dog Barleywine and Veritas Ruby Port
For more information on the situation of Chesapeake Bay oysters and restoration and farming efforts, check out this article at Food Republic. And stay tuned--there will be more from us on the subject of oysters in the not too distant future.
Posted on Minxeats.com.