It’s one of my favorite days of the year… it’s National Oyster Day! Most of my memories of oysters include travels with Mike, so today I’m reminiscing as I slurp these tasty West Coast Deer Creek oysters topped with a Sparkling Rosé Mignonette.
Oysters in San Francisco
The first time Mike and I travelled to San Francisco together, we visited his brother (Dan) and sister-n-law (Katy). One of my favorite parts of the trip was when they took us to the farmers market at the Ferry Building. It was around 10:30am and there was an oyster stand selling Kumomotos for $1.50 each (a steal for that type of oyster). We must have enjoyed a couple dozen while walking around the farmers market together on that gorgeous fall morning.
Oysters in Oregon
Mike and I spent our honeymoon in Oregon. We flew into Portland for a couple nights and then spent time at a new inn and spa, The Allison in Newberg for 5 nights. Newberg is right in the heart of Willamette Valley, better known as Oregon’s wine country. There’s a restaurant at The Allison called Jory where Mike had surprised me with reservations. It was a very sweet surprise because it’s not normally a place within our budget. We were enjoying wine and Kumomoto oysters at the bar that faces the open kitchen when suddenly I heard, “Regan? Is that you?” I looked up to see my high school friend, Sunny Jin (who happened to be the executive chef) standing in front of us. I had no idea that he had become a such a successful chef and what a small world to run into him there! It was one of the most delicious meals of my life.
Oysters in Paris
Mike and I were in Paris in 2014. We took a somewhat impromptu trip when we discovered we could get roundtrip tickets on our miles. Yes, please! One of my favorite things about our trip was that we didn’t plan a lot. We let things unfold on their own (and with a little help from Paris by Mouth). We stumbled into many delicious spots, and one of my favorites was L’Ecume Saint Honoré, a small oyster bar near our flat. We were the only two in there and since we clumsily tried to speak the little french that we knew, we got an extra glass of Sancerre on the house and one dozen oysters for the price of six. Huîtres s’il vous plaît.
The recipe for the Sparkling Rosé Mignonette is included below. I hope you enjoy it as much as I did!
SPARKING ROSÉ MIGNONETTE
- 1/2 cup sparkling rosé
- 2 shallots, minced
- 1 tablespoon white wine vinegar
- 1/4 teaspoon freshly ground pepper
- 2 dozen oysters, shucked
- Shaved ice, for serving
- In a bowl, combine the rosé, shallots, vinegar and pepper.
- Arrange shucked oysters on a bed of ice and serve with the mignonette.
All images © Regan Baroni 2016.