I hope that those of you attended found it to be an informative lecture about how oysters are farmed.
Karen made some interesting points about her oysters which I'll share with you here.
She shucked and served two kinds of oysters tonight: Mystics and Peconic Pearls.
Mystics are small and grow in colder water. They have a brinier taste because they're grown closer to the ocean. Since they're raised in the estuary bottom, the meat tends to be plumper because there is less competition among the oysters for food. Mystics are white/green.
The Peconic Pearls are larger with reddish shells. They're grown further away from the ocean so they're not as briny. Since these oysters are raised in cages, there tends to be more competition amongst the oysters for food, so the meat is not as plump.
There's a resurgence in the popularity of oysters and we've formed the New York Oyster Lovers Meet up to gather like minded folks to share their love of these delicious bivalves. Old hand ostreaphiles and oyster newbies alike are all welcome. We'll have outings to oyster bars, restaurants, and farms to taste old and new oyster varieties from West Coast and East Coast and learn about wine and beer pairings that go well with oysters.
RSVP Policies Due to seating limits, we often cannot accommodate as many members as we'd like. If you RSVP and cannot attend, please update your RSVP status as soon as possible, so that another member may attend.
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