Pangea Shellfish honored in Shaw's Oyster Hall of Fame

On September 25, Pangea Shellfish was inducted into the Shaw's Crab House Oyster Hall of Fame as the 2014 honoree. It was a huge honor to be recognized with some of the oyster industry's greats -- M.K. Fisher, Rowan Jacobsen, Scott Linkletter, Bill Taylor, Island Creek Oysters, and many others. Besides the delicious dinner at Shaw's Crab House Chicago, we were also there for Shaw's Oyster Fest, and it was a riot! Have you ever heard of a slurp off?

Being in one of the coolest cities in America, we had to do some exploring. It was great to see the Fulton Market area and meet Chef Cosmo Goss of The Publican. We even biked around the city and made our way up to the Skydeck in Willis Tower!

Chicago sunset from the Skydeck in the Willis Tower

Chicago sunset from the Skydeck in the Willis Tower

Ben pictured with Sarah Johnson and Steve Lahaie of Shaw's Chicago

Ben pictured with Sarah Johnson and Steve Lahaie of Shaw's Chicago

Cosmo Goss, Chef de Cuisine at The Publican

Cosmo Goss, Chef de Cuisine at The Publican

Huge thanks again to everyone at Shaw's for bringing us out to Chicago. We're super honored to be a vendor of such an awesome establishment and hope more Midwesterners fall in love with our oysters!

The Oyster "Name" Game -- Should oysters have brand names?

As oysters have grown more popular, there has been a trend to capitalize on the branding and marketing opportunities associated with an oyster's name. Very much like wine, oysters come in many varieties based on the environment, the growing method, and the species. This has allowed many vendors to brand their oysters, if only grown slightly differently, in to something completely new. So how effective are oyster names? Should they be used to market an oyster? We asked four oyster experts for their thoughts.

What do you think? Join the discussion by leaving your comments below.