The North Coast of the Bay Area is Oyster Country, with Many Roadside Stops to Pick Up Some ‘Slow Food Fast’
The oyster is a roadside delicacy in Northern California’s Marin and Sonoma Counties. Take a drive along the Pt. Reyes National Seashore and Tomales Bay, and the selection of bivalve pit stops are many. Sure, you can use your navigation to find your way, or go old school and look for the long grills sending up smoke signals over picnic benches dotting the shoreline.
We chose oysters as our next feature for our ‘Slow Food Fast’ series because many don’t know that it takes two to three years to grow oysters for market. Along with the task of raising and breeding multiples varieties of oysters, these oyster farmers, and chefs, have a passion for making their secret house cocktail and barbecue sauces and mignonettes.
Locally, we can take a leisurely Sunday drive out to the Bodega Bay Oyster Company, grab a quick dozen or bag of 50 for a party, and ready to go sauces, and be back home for a late afternoon shuckin’. We make it a ritual, as we wash the oysters down with a glass of Prescription Chardonnay, to raise a toast to the aquaculturists who brave the cold waters and windswept coast.
If you’re from a clan of landlocked human beings, many of these oyster companies direct ship. Check out Hog Island Oyster Company or Tamales Bay Oyster Company to start planning your ‘The World is Your Oyster’ celebration. Here’s a link to jump over to our store to stock up on wine!
