JANUARY 28, 2015


On a recent family trip we visited Point Reyes, CA. We spent most of our time kayaking through the oyster farms in Tomales Bay and eating in the oyster shacks that dot the beautiful coastline. We ended up stopping at the 
Hog Island Oyster Company, where the only things for sale are bags of oysters (and beer). Beyond that, it’s up to the patron to bring the rest (even down to the charcoal for the grill)! Since we did not come prepared, we just slurped ours down au natural. Some of the other shacks along the coast take their grilling seriously – oysters with chorizo butter, BBQ sauce with caramelized onions, bacon, and even a parsley basil pesto with polenta. These were some of my favorites and have been the inspiration for all kinds of oysters at our home in New York when entertaining. I love to serve oysters three ways for cocktail hour: fried with a jalapeño remoulade, baked with sautéed spinach, and pure plain and simple. But the best part about oysters is that even with limited circumstances, like my family at Hog Island, there’s still nothing wrong with straight from the shell!