2013-2014 Annual Report, Page 23
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Live Oysters
LIVE OYSTERS West Coast There are an infinite number of names and harvest locations for these oysters. They are all the same species with only two exceptions. The species that are cultured on the West Coast are: Crassostrea gigas - Originated from Japan Crassostrea sikameo - Kumamoto, really a sub species of gigas Ostrea lurida - Olympia The gigas is a Pacific oyster indigenous to Japan that is widely grown in California and the Pacific Northwest. Different names are used to describe where the oysters were harvested. Generally it is a bay, beach, island or canal. The Kumamoto is a sub species of the gigas and is raised from British Columbia to Mexico. Most oyster connoisseurs recognize the Washington and Oregon Kumamoto as the true Kumamoto. The Kumamotos from this area tend to be the smaller, sweeter variety that is familiar to most people. The California Kumamoto is also nice but is a bit larger in size. Technically the California Kumamoto is a hybrid between a gigas and a Kumamoto. The mortality rate of the seed/spat of a Kumamoto is very high, thus yields in the oyster beds are never as high as the grower would like. Therefore, they tend to be less available and more expensive. This may be one of the reasons that the hybrid Kumamoto was developed, to have a stronger oyster that survived better and could be produced in larger quantities. All but one west coast oyster falls into the first category of gigas. The exception is the Olympia. The Olympia is the only indigenous oyster to the west coast. -
On the Half Shell Small Plates Entrées Sweets
DINNER, WEDNESDAY - SATURDAY, 4:30 PM - 9:30 PM SMALL PLATES ENTRÉES carrot & celery root bisque carolina gold rice porridge blue crab, pecans, smoked carrot, ON THE HALF roasted acorn squash, bristol cream froth SHELL eastern shore mushrooms, 14 frisée, chive cream 17 whole roasted heirloom beet firefly farms goat cheese mousse, FROM OUR FARM chicken fried steak frisée & apple salad whipped potato purée, 12 skinny dippers* mushrooms, sauce diane 25 the fish stick huckleberries* breaded & fried catfish, st. jerome creek, md pan seared rockfish mayo, capers, cornichons 2.5 lacinato kale, crispy potato cake, 13 sugar pumpkin purée 28 handmade spaghetti OUR CHESAPEAKE middle neck clams, NEIGHBORS butternut squash, bacon 15 a rotating daily selection* 3 lacinato kale salad pickled farm vegetables, parmesan, SAndwiches charred shishito vinaigrette served with 11 homemade potato chips add lump or jumbo lump crabcake STEAMED Zack’s burger 19 | 34 choice of preparation: smoked & chesapeake cheddar, JO spice & onion fried pickles, spicy ketchup, or bacon mayo white wine & garlic 17 fried chicken sandwich OYSTER gulf shrimp 16 | 31 bacon braised kale, SIGNATURES middleneck clams 18 apple mostarda 14 True Chesapeake caesar icy blue mussels 8 | 15 fried oyster croutons, crab cake sandwich smoked oyster caesar dressing crispy potato cake, 13 THE CHEF, pickled shallot tartar sauce 19 | 34 THE SHUCKER, add lump or jumbo lump crabcake THE FARMER 23 | 36 our signature platter of roasted half-shell oysters steamed and roasted shellfish: herb & old bay -
Oyster and Wildeness
1 The Oyster and The Wilderness By Jonah Raskin The quintessential Italian lover boy, Casanova, wolfed oysters by the score before he prowled Venice at night, searching for women to entice into his amorous arms — or so legend has it. The Miwok Indians harvested oysters on the Marin and Sonoma Coast for thousands of years, piling the empty shells into mounds known as “middens.” That’s a fact, archeologists insist. Then, too, M.F.K. Fisher, the legendary food writer — who chronicled far more than just gourmet dishes like Oysters Rockefeller and Oyster Bisque — served them chilled and on the half-shell, along with champagne, to guests at her Sonoma Valley home in Glen Ellen. Oak Hill Farm’s Anne Teller still savors those seductive and unforgettable evenings with Fisher and friends — the oysters cold, the champagne even colder. Readers of Fisher’s books are not likely to forget her mouth- watering descriptions. “The delightful taste of the oyster in my mouth, my new-born gourmandize, sent me toward an unknown rather than a known sensuality,” Fisher wrote in a buoyant essay entitled, “The First Oyster,” in which she describes her initial encounter with the lowly bi-valve when she was a teenager in 1924. She writes as enthusiastically about her first oyster as she might her first sexual experience. Food and sex have been inseparable throughout history and perhaps no food is linked more explicitly than the oyster. Harvested from Cape Cod in New England to Drakes Estero on the Marin County Coast, it has long been thought to be gustatory gold. -
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Easter Sunday B Unch
oysters COLD APPETIZERS HOT APPETIZERS ON THE HALF SHELL Asian Seared Tuna ........................................$9.95 Crawfish Cornbread .....................................$8.95 Gulf Coast Oysters ... B doz $7.95 ...doz $12.95 Shrimp Cocktail ...........................................$9.95 Jumbo Lump Crab Cake ............................$12.95 Beef Carpaccio .............................................$10.95 Spinach & Artichoke Dip ..........................$8.95 Char-Grilled Tuna Tartar ...................................................$11.95 Mussels in Meunière or Red Sauce ......$12.95 Oysters.................B doz $10.95 .........$18.95 Grilled with garlic, herbs, butter and Parmesan Maison Shrimp and Crab ........................$12.95 Escargot de Bourgogne ...............................$9.95 and Romano cheeses Marinated Crab Claws ..............................$10.95 Crabmeat Stuffed Mushrooms .................$9.95 Shrimp Remoulade ......................................$8.95 Chef’s Appetizer Special .......................... $MKT Oysters Bienville ..........................................$9.50 Shrimp stuffing with bacon and cheese Creole Chips and Blue Cheese Dip .........$5.95 .....................................$9.50 Le Grande Maison Platter ............ $24/16 Oysters Rockefeller Combination of crawfish maison, shrimp and Classic rendition of this New Orleans original crab meat maison, shrimp remoulade and with spinach and Herbsaint angels on horseback (Serves four or petite Angels On Horseback ................................$10.95 -
Pass It on PDF of Book
PASS IT ON Cultural Traditions of the Lower Eastern Shore A K-12 Curriculum and Activity Guide Pass It On: Cultural Traditions of the Lower Eastern Shore is a production of the Lower Shore Traditions program at the Ward Museum of Wildfowl Art, Salisbury University. PRODUCTION TEAM Richard Hughes, Maryland Heritage Areas Authority James Lane, Community Scholar Editor and Project Director Ellen Lawler, Ph.D., Department of Biological Sciences, Cynthia Byrd, Ph.D. Salisbury University Executive Director Edward Robeck, Ph.D., Siedel School of Education Lora Bottinelli and Professional Studies, Salisbury University Education Director Supporting Institutions Kim Check Arts in Motion Arts Integration Program Blackwell Library, Salisbury University Programs Coordinator Chesapeake Bay Maritime Museum Katie Hall Community Foundation of the Eastern Shore Contributing Writers Crisfield Heritage Foundation Sylvia Bradley Delmarva Discovery Center Cynthia Byrd Edward H. Nabb Research Center, Salisbury University Joshua Hill Julia A. Purnell Museum Kathleen Rommel Lower Eastern Shore Heritage Council Anthony Towey Maryland Heritage Areas Authority Maryland Historical Trust Graphic Design Maryland Humanities Council Sam Gibson, Salisbury University Publications Maryland State Arts Council MSDE Standards Consultant Maryland State Department of Education Lori Bock, Wicomico County Department of Education Maryland Traditions Mid Atlantic Arts Foundation Web Content Consultant Mid Atlantic Folklife Association David Hooks National Endowment for the Arts -
Guide to the Manuscript Collections of the Chesapeake Bay Maritime Museum Contents
Guide to the Manuscript Collections of The Chesapeake Bay Maritime Museum Contents 1. Descriptions of Manuscript Collections MS 23 Roy W. Rafter Marine Police Collection MS 1 Howard Irving Chapelle Papers MS 24 Captain Lambert Wickes Collection MS 2 Henry Clay Dodson Papers MS 25 Edward G. Brownlee Papers MS 3 B. Frank Sherman Papers MS 26 J. Graham and C. Lowndes Johnson MS 4 Ralph Houghton Wiley Papers Papers MS 5 Howard Irving Chapelle Photo Collection MS 27 John R. Larrimore Papers MS 28 Marion Vernon Brewington Papers MS 6 Resolution on the Death of J. Graham Johnson MS 29 Horsman Family Collection MS 7 James D. Harper Letter MS 30 John G. Earle Scrapbooks MS 8 Edward S. Willey Papers MS 31 Colonel Jack W. Streeton Papers MS 9 Thomas B. Taylor Papers MS 32 Charles T. Precht Scrapbooks MS 10 Herman Hollerith, Jr. Photo Collection MS 33 Captain Jonathan Horney Papers MS 11 Robert Goldsborough Henry, Jr. Papers MS 34 Frank A. Moorshead Papers MS 12 Edward Ney Dodson Papers MS 35 Coulbourne & Jewett Seafood Packing MS 13 Edward Napoleon Dodson Diary Records MS 14 John R. Sherwood Papers MS 36 Terrence McMann Burrows Papers MS 15 Edward Griffith Dodson Papers MS 37 Joseph Coudon Papers MS 16 Albert E. Brown and Bros. Co. Records MS 38 Peggy Stewart Project MS 17 John B. Harrison Papers MS 39 Midas Journal, March-October 1814 MS 18 Ernest Tucker Papers MS 40 Lieutenant John Trippe (USN) Letters MS 41 James Adams Floating Theatre Papers MS 19 Baltimore Steam Packet Company Records MS 42 1995 Collection of Regional Menus MS 20 George D. -
Raking It In
Raking It In By Rindy Higgins In 2011, The Hour newspaper in Norwalk, Connecticut, published 10 articles about local shellfishing. This booklet contains all of the articles as originally published plus additional photographs and material that supplement the themes in the series. 2 Rindy Higgins, a Commissioner of the Westport Shellfish Commission, a member by appointment to the statewide Long Island Sound Assembly, Director of the Nature Center at Sherwood Island State Park, and a trustee of the Brooks Pond Conservation Association in Massachusetts, was a marine educator for more than 21 years at The Maritime Aquarium and a nationally recognized science teacher. She served as curator of “The Sound and The Saugatuck”, a 2012 exhibit at the Westport Historical Society. Her "Raking It In" series discusses the benefits and challenges, techniques, ecology, and cultural heritage of shellfishing in Westport waters. Note: All of the original articles that appeared in The Hour are reprinted in this pamphlet. For purposes of enhancement, additional ma terial has been added by the author. The supplemental photos, captions, recipes, poems and diagrams are identifiable by the pale blue coloration surrounding these additions. 3 For more information or for personal presentations related to material presented in this pamphlet, please contact: Rindy Higgins Environmental Educator [email protected] 203-858-7271 4 INDEX Shellfishing: Go local, go green (May 2) 5 Starting to clam up (May 16) 8 Digging in (June 1) 11 What's Going On Down There? (June 18) 14 The sport of shellfishing (July 18) 18 Commercial shellfish businesses doing well on Long Island Sound (July 25) 24 Team Enforcement: Key to healthy shellfish (August 22) 30 ‘Destination Oysters' draw in diners (September 25) 35 Sucking and slurping: The sounds of the Oyster Festivals (September 19) 40 The lore and lure of shellfish (October 9) 45 Bonus: A Song of the Oyster 51 The Tale of the Oyster 52 5 May 2, 2011 Canal Beach Westport / Photo Alex von Kleydorff. -
Oyster Processing and Oyster Recipes Recipes
Oyster Processing and Oyster Recipes These recipes could be created with oysters purchased in the jar or in the shell, but ideally you’ll experiment with oysters you’ve harvested from Washington’s public beaches. The daily limit for recreational harvest is 18 oyster per person, removed from the shell. (Oysters eaten on the beach count toward your daily limit). Shells must be left at tide height as where they were gathered. The shells left behind are critical setting substrate for both the native Olympia oyster and the naturalized Pacific oyster. Oysters should be kept cold for their trip from the beach to your home. A freezer pack and small cooler works well. If you do purchase oysters in the shell, consider saving some shells to use for cooking oysters you’ve harvested in the wild. These shells can be run through a dishwasher and used over and over to create an attractive stuffed oyster, or even to grill shucked oysters on the BBQ. Processing oysters in the shell: Scrub the shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible. When clean, insert a strong blunt knife or oyster knife between the shells near the hinge and with a twisting motion pry the shells apart. It is wise to protect your hand with a heavy glove, in case the knife slips. When open, insert the knife between the shells and cut the adductor muscle, which holds the two shells together. Be sure to sever both sides of the muscle holding the oyster to the shells.