As we prepare for our first annual Martha's Vineyard Oyster Fest, we were asked by @marnely_murray for the @mvychamber where our love for oysters all started. It was cool to think back to our first time. We would love to bliss out on Oysters with you on May 8th+9th! Check out the line up here: mvoysterfest.com.
It's an oyster and wine festival - so tell us, what would be your ideal wine for an island oyster?
My obvious go-to is Veuve Clicquot (anytime really :)). I also love Naissance Sauvignon Blanc from Jackson Family Wines or any Rose. According to my co-producer John Clift, sommelier, and owner of MV Vintage Wines - Muscadet makes for a 'heavenly pairing' that makes oysters 'dance.' For fried or cooked oysters, my goto is Brewer Clifton Chardonnay. Come taste for yourself at the 2020 MV Oyster Festival!
Did you grow up eating oysters? Can you recount an early oyster experience you had?
No! But my son has downed raw oysters and clams like a champ since he was two years old. My first experience with oysters was when I lived in London. On one fateful day, under a little friendly prodding from friends, I tried raw oysters, escargot, steamers, and sushi - and I never looked back.
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Penned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha's Vineyard's chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators.