I got my oyster cherry popped last Monday at Local 149 in South Boston. I was there for the 13th Annual ALLocal Dinner to benefit the Boston Local Food Program. So many of my friends love oysters, but they've always intimidated me. So before I could slurp the slimy mollusk, I slurped down some local Greylock Gin in 149's Aviator, a delicious cocktail with fresh lemon and a luxardo maraschino. James enjoyed a Jefferson with bourbon, local honey, angostura bitters, mint, and citrus over a bit too much ice. Both cocktails were fantastic.
|We each went for refills.|
|CJ Shucking Oysters|
If you're as curious about oyster farming as I was and want to know more about where oysters come from, how they grow, and what makes a good oyster a good oyster, check out Island Creek's 20-step slide show! CJ hand selected my first oyster to make sure I got a good one (they were all good!).
|My first oyster!|
|Down Goes Oyster #1!|
|Even the centerpieces were local!|
|The speeches at this ALLocal Dinner were shorter and sweeter than usual.|
|Baby kale and wasabi sprouts were some of the greens in this salad.|
|Poached Farm Fresh Eggs with Greenhouse Tomatoes, Wasabi Sprouts, Sunchokes, Corn, and Cheese|
All of the ingredients for this dinner were sourced in New England. Some of the suppliers included:
Longfellow Creamery/Second Chance Farm in Avon, ME
Eva's Garden in South Dartmouth, MA
Thatcher Farm in Milton, MA
Vermont Butter and Creamery
Sunrise Orchards in VT
Boston Honey Company in Holliston, MA
PS: While writing this post, I did some research on oyster etiquette. If you're interested in further reading on the topic, check out this Vanity Fair article.