We spend a lot of time talking about where our oysters come from, how they are grown, and the people behind the cultivation. Now, it is time to go further to see how these magnificent bivalves end up on our plate.Read More
Go behind the scenes with our Operations Manager, Nick Happnie, to see how he carefully ensures your oysters make it from the farm to their final destination, and manages to crack a jokke or two along the way.Read More
by Bekah Angoff
For every New Year, we ritualistically look to symbols for heath, wealth, peace and strength. For the Chinese, their entire New Year celebration revolves around foods that have specific and powerful meanings. One of these foods, the pomelo, is a symbol of many things. Fresh fruits in the New Year beckon a new beginning filled with luck, while the large citrus is given as a reminder to stay large, whole, and united with your family. Other implications for the impressive fruit is that it promotes abundance, prosperity, good health, hope for good fate, and most importantly, it wards off bad luck.
What better way to celebrate the first part of this New Year and this fruit by pairing it with oysters! Winter citrus pairs effortlessly with a bold yet sweet Pacific oyster, such as a Hammersley from the southern part of Puget Sound, WA. The oyster has a gentle brine with a bold, creamy meat and a pleasant melon-like finish that is sweeter on the palate than many oysters from the same area. The grapefruit-like sweetness of the pomelo cuts through the creamy meat, creating a satisfying balance, just like one would hope for in the New Year.
· 12ea Hammersley Inlet oysters
· ½ pomelo, peeled and membranes removed (see picture)
· 3 large mint leaves, sliced thinly
· 1 bird chili, sliced thinly, seeds removed
· 1/8 t. candied ginger, finely minced
· 1-2 drops good olive oil
Combine all items and let sit or at least one hour before topping oysters.
This year was a roller coaster of events. We had a mild winter which alleviated some stress from ice outs of years past yet we were more susceptible to algal blooms, recalls and closures from the summer’s drought. We saw more oyster bars popping up all over the country as the Nation’s appetite for bivalves is becoming more insatiable. Here is the start of what may be in store for 2017.Read More
by Bekah Angoff
During the holiday season, we tend to elevate everyday fare in order to impress. There are restaurant buy-outs, cocktail parties, house warmings, and family mosh pits that require a certain level of entertaining. Now, how can we do this without putting ourselves out, over and over, and leave some money our pockets? This compound butter is a simple way to dress up anything from roasted oysters, to seared meats, or even just simple crostini. We served it with rare short rib, satsuma oranges, and radishes. A little goes a long way, and remember, pinkies up!
Maine Uni Butter
¼# unsalted cultured butter – room temperature
1 tray (60g) Maine Uni
3 Lime leaves, fine chiffonade
1 Scallion (green only) fine chiffonade
1t. chili powder
½ lime; juiced
Amber Agave nectar
· Press the uni through a fine sieve and set aside in the refrigerator
· In a mixer, whip the crap out of the butter until it is light in color and fluffy
· Add in the lime leaves and scallions, still whipping at high speed until thoroughly combined
· At low speed, add in the uni, chili powder, a splash of lime juice, a heavy pinch of salt, and a drop or two of agave
· Taste and re-season as needed
· Transfer the butter to sheet of saran wrap, arranging it in a log shape.
· Roll the wrap over the butter log and tie off at either end, making a tight tube
· Chill the butter overnight so all the flavors can meld
· The chilled butter can be sliced or re-whipped, depending on your application
At last, the final traces of our New England summer appear to be fading into the rearview here at Pangea World Headquarters. Long days beside the ocean eating oysters have been replaced by shorter days, slightly further away from the ocean, eating much better oysters. It’s a rough lot we have in life, but we carry the burden stoically.Read More
The summer outdoor raw bars are closed, and it is time to take out the stew pot. Think that a bag of clams is only good for a chowder or a fritter? Think again! This dish takes delicately cured pork belly and tops it with marinated Wellfleet clams to make a dish worthy of a chilly fall night.Read More