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The box of chipotle-almond chocolate bark I got from Expressions Fine Chocolate on Wilcrest may have been the best appreciated Christmas gift this year. I got it for my wife, but I am “helping” her eat it. Judging by the front room at Expressions Fine Chocolate, it looks like the place […]
  Rare Elm Grove Ruffle On Saturday April 2, Tommy’s Restaurant and Oyster Bar in Clear Lake held a tasting of a dozen different Galveston oysters by appellation. All of the oysters were provided by Jeri’s Seafood of Smith Point as part of the Louisiana Foods marketing program called ” Jeri’s Hand-Selected Oysters by Appellation.” Here’s a map of Galveston Bay oyster reefs. read more A Dozen Galveston Oysters from 12 Different Reefs »   P.J. Stoops If you haven’t visited P.J. Stoops at his “Total Catch Market” yet, this Saturday (April 2) will be an excellent day to stop by. Stoops sells unusual fish that are part of the fishing fleet’s “bycatch.” He told me that a grouper boat is due to come in just in time for the Saturday morning (9am to noon) market.  
Garden & Gun Magazine The Southerner’s Guide to Oysters Whether you’re baking them, frying them, or eating them raw, there is nothing better than the sweet briny goodness of a Gulf Coast oyster… I was surprised to find out that I was nominated for a James Beard Journalism Award today as one of […]
Seeing Gulf oysters sold by place names has long been a dream of mine. So the oyster panel discussion and the tasting at Gaido’s we did at the Foodways Texas symposium in Galveston was literally a dream come true. The tasting has created a lot of interest among oyster lovers. Select oysters from Pepper Grove, one of the most famous Galveston reefs, are already being sold in boxes by Jeri’s Seafood. You can sample them at Reef, Branch Water Tavern, Bootsie’s and other top restaurants this weekend. Word is that they will also start appearing in the seafood case at Central Market sometime soon. 
At the Foodways Texas Gulf symposium P.J. Stoops spoke at a bycatch panel. He explained that somebody is interested in eating nearly everything caught in a fishing boat. For lunch, Chris Shepherd demonstrated the point by serving the sea snails variously known as “oyster drills, biganos,” or “whelks.” Shepherd boiled these in crawfish boil for an hour and a half. They were nice and tender with a flavor not all that different from escargot. I would have liked them in garlic butter sauce–but I applaud Shepherd for allowing us to taste them unadorned first. To eat them, you pull the sea snail out of the shell with a nail and then peel off the tough foot. read more Bycatch of the Day: Texas Whelks » 
read more The New Gulf Oyster Bar »  
Many thanks to Greg Morago for the excellent article “Just Shuck It” in this Sunday’s Houston Chronicle on the subject of branding oysters by place names. And thanks to Brett Coomer for the awesome oyster photos. The big oyster seminar and historic tasting of Texas oyster appellations are coming up this Saturday February […]
Meanwhile, oysters from the Pacific Northwest, Cape Cod and Canada (as well as England and France) are marketed by place names. Northern oyster bars like Grand Central Oyster Bar offer consumers as many as 32 oysters to choose from. So why aren’t Texas oysters sold by place names? Well it turns out they were…in the late 1800s. In a few weeks, at the Foodways Texas symposium on Saturday February 26, you will be able to taste Texas oysters from 6 of those famous old reefs side by side. This is probably the first time in a hundred years that Pepper Grove oysters, once the most famous in Galveston Bay, will be offered by their place name. read more An Historic Oyster Tasting »  |
  
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