Duxbury Bay is our farm and our playground. We spend 365 days a year at the mercy of Mother Nature, all made worth it by the months where we take a boat out for a spin, bust out our fishing rods, and hook the catch of
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The winter is the perfect time for pondering new topics and lately, we’ve been thinking about oyster shell reclamation. As you know, we send oysters ALL OVER the country. Over the course of the year, we’ll sell over a million oysters. They’ll be rinsed, beautifully shucked, and
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Before the Roman Empire…people were using oysters to set the mood. Casanova was even rumored to eat oysters on the regular to woo the many, many women he bedded. And amongst all the eye-roll-inducing oyster puns that regretfully exist, ones about oysters “making you a better
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At Island Creek Oysters, we know how to party. You could call us veterans of the sport. We’ve had LOTS and LOTS of experience hosting, attending and ruining parties over the years. You don’t have to be that guy who rolls around on the ground and makes a scene
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By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons Makes 12 oysters Ingredients: 12 large oysters 1 small leek, white part only, split lengthwise and washed 2 tablespoons canola oil ½ cup diced uncooked slab bacon 1 tablespoon paprika 2 garlic cloves, minced ½ cup panko
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As daylight hours have become shorter in New England, my new indoor, cold weather obsession activity has become researching oyster shell reclamation. Very cool, I know! Island Creek has been involved with a few oyster shell reclamation projects in the past, with organizations such as the Billion
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By: Executive Chef/Owner Maylin Chavez – Olympia Oyster Bar Makes 3 dozen baked oysters Fennel & Leek Mixture: 2 tablespoons smoked goat butter 2 tablespoons extra virgin olive oil 4 each garlic cloves, minced 3 leeks sliced thin 3 fennel bulbs shaved on the mandolin 1 tsp chili
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Well, we’ve done it again. A weird (but hopefully funny) holiday message from Island Creek Oysters. We hope you enjoy our “Island Creek Caviar Do’s and Don’ts” and at least we think you’ll learn a thing or two.
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By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons Serves 4 Ingredients: 16 medium sized oysters 2 tablespoons canola oil 1 small bulb fennel, finely diced, trimmings reserved 1 shallot diced 1 garlic clove minced ¼ cup white wine 2 cups heavy cream 1 bay leaf
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By: Chef Jeremy Sewall – Island Creek Oyster Bar/Row 34/Les Sablons Ingredients: ½ cup sparkling rose 2 shallots, minced 1 tablespoon white wine vinegar ¼ teaspoon freshly ground pepper 2 doz oysters, shucked Steps: In a bowl, combine the rosé, shallots, vinegar and pepper. Arrange the oysters on
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