Tag Archives: #oysterlove

Skipper Otto’s Cortes Island Oysters #UglytoAwesome

Taking Skipper Otto’s Cortes Island Oysters from Ugly to Awesome

If you are an oyster lover, you know oysters come in all sizes and shapes. Some are best slurped fresh, right out of the shell, some dressed up with a bit of mignonette, and some of the bigger ones are better in stews or baked. Recently we were offered a sample of Skipper Otto’s Cortes Island oysters, a gnarly bunch of creatures that aren’t exactly supermarket shelf pretty as they cling to each other and are wildly misshapen. However ugly these may be deemed, they are absolutely delicious, and at $9 a dozen, an amazing deal. Fantastic recipe and looks delicious! If people are interested in CSF, memberships start at just $100 and get you $100 worth of Ocean Wise, fisherman-direct, fair trade seafood anytime throughout the year at a variety of pick-up dates and locations. Join by May 31st at www.skipperotto.ca

Skipper Ottos

They can be picked up down in Granville Island at Fisherman’s Wharf and around Vancouver. Check the schedule here.

Skipper Ottos

Skipper Otto's

We decided to make a version of Oysters Rockefeller with ours, but as they were a bit clingy we started them off on the barbecue so they’d pop open and be easier to deal with. We then transferred them to a shell and topped with the spinach mixture and cheese and baked in the oven indoors.

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The result? Deliciously beautiful oysters! A bit of bread and perhaps a salad and you’ve got a meal. Don’t forget the craft beer!

Spinachy Oysters

2 garlic cloves
2 cups loosely packed fresh spinach
1/2 cup chopped green onions
1/2 cup butter
1/2 cup panko crumbs

1 pound (about) rock salt
24 fresh oysters, shucked, shells reserved
1/4 cup freshly grated Parmesan cheese

Barbecue oysters until they start to pop open and then bring into the kitchen to finish in the oven.

Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
Combine butter, breadcrumbs and process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper.
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese.
Bake until spinach mixture browns on top, about 8 minutes.

The Osoyoos Oyster Festival Returns, April 22-25

Those who follow our GLV Adventures know that we’ve not missed a local Oyster Festival if we could help it, and we’ve made this one every year. We’ll be back, and so should you! This four-day oyster extravaganza features West Coast oysters, Canadian wines and craft beers, and more. Just look at these pictures we captured in past years. It’s a must.

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Oysterman Brent Petkau

The event showcases oysters produced by West Coast fishermen, alongside Canadian wines and craft beers.

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A number of delicious events are happening during the festival, including: the signature event of the festival, Art of the Oyster Pearl Gala at Watermark Beach Resort, featuring oyster creations from South Okanagan chefs paired with wines from Oliver Osoyoos wineries; the Oysters, Bubbles and Pizza event at Terrafina at Hester Creek Estate Winery; and the Oyster Catch and Brew Bash at Spirit Ridge Vineyard Resort, featuring craft beer and ciders from local breweries, and live entertainment.

The complete line-up for the Osoyoos Oyster Festival, includes:

Miradoro Long Table Dinner, April 22
Miradoro Restaurant at Tinhorn Creek Winery offers a three-course dinner dedicated to the oyster.
Tickets: $39.

Under the Tuscan Sea – Oysters, Bubbles and Pizza at Terrafina, April 23
Terrafina at Hester Creek Estate Winery invites guests to sample pizza and oysters paired with spring releases from Hester Creek and tastings from the winery’s ‘bubbly’ neighbours.
Tickets: $45.

Seaside to Greenside at the Osoyoos Golf Club, April 24
A new event to this year’s festival, guests will enjoy oysters paired with exclusive scotch, including Glendronach 2003 KWM Cask 1820 and BenRiach 1997 Cask 4435, along with noteworthy gin from Gallagher Lake-based distillery, The Dubh Glas Distillery.
Tickets: $50

Oyster Catch and Brew Bash at Spirit Ridge Vineyard Resort & Spa, April 24
An evening of oysters and culinary creations, craft beer and ciders from local breweries and live entertainment. Results from the Oyster Craft Beer Competition will be announced at the event.
Tickets: $32.

Oysters in the Garden at Walnut Beach Resort, April 25
An afternoon event held in a beautiful garden setting at Walnut Beach Resort, guests will enjoy freshly shucked oysters with wine tastings from the winning wineries of the Oyster Wine Competition.
Tickets: $30 (Early bird: $25).

Art of the Oyster Pearl Gala at Watermark Beach Resort, April 25
Guests will enjoy oyster creations from South Okanagan restaurants and chefs, wine pairings from Oliver Osoyoos wineries, and freshly shucked oyster and seafood stations. Results from the Oyster Wine Competition will be announced at the event.
Tickets: $48.

Amateur Shuck ‘n Suck Competition at The Sage Pub, April 25
Come to compete or come to cheer as teams of two compete to win the coveted title of the Best Shuck ‘n Suck Team in the Okanagan. One team member shucks while the other sucks back the oysters.
Registration: $10 per team.

Stay in Osoyoos
Spirit Ridge Vineyard Resort & Spa, Walnut Beach Resort and Watermark Beach Resort are offering Oyster Festival room rates. Special offer: For every two-night booking at any of the resorts (from April 21-26), receive one complimentary ticket to the Oysters in the Garden event on April 25.

For more information and to purchase event tickets, please visit: osoyoosoysterfestival.com.

Hope to see you there!

 

Osoyoos Oyster Festival Antics

IMG_3970WHAT? Oysters in the Okanagan? I’ve been asked far too many times “are there oysters farms in the Okanagan?”  Well no, they don’t yet grow in Osoyoos Lake, but contrary to popular belief, oysters can live outside the ocean for several weeks and I guarantee that all the oysters in this Osoyoos Oyster Festival got there in just days, if not hours, after they left their ocean beds.  Jon and Anne Marie Crofts, owners of my fav Okanagan fishmongers, Codfather’s in Kelowna, certainly ensure this. And why should we deny oysters to those not right on the ocean? It would be unfair! It is also an excellent chance for the hard working oyster farmers to take a break from harvesting and get off their sea legs to head inland and present their incredible bivalves to those who have waited all year to slurp the freshest of the fresh. Oysters belong everywhere and this year West Coast Oyster Farmers Outlandish Shellfish, and The Oyster Man brought their finest to the show and 46 South came all the way from New Zealand. Oysters ranged from Marina’s Top Drawer, Royal Courtesans, and Kushis to Kaipara’s and Tio Point’s from down south.

For the third year in a row I chased my passion for oysters up to the festival in the South Okanagan ( I call it #oysterlove) . This year Destination Osoyoos sponsored the festival I was assisting with media, competitions and events so I did miss out on getting my full oyster slurp on, but I certainly did suck back a few.

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For the second year in a row the official Canadian Oyster and Wine Pairing Competition was held. I judged last year and helped produce it this year. Kudos to Claire Sear for coming up with the brilliant idea! And thank you to all our fantastic judges. It was an excellent adventure and a very interesting delve into the exact science of food and wine pairing.

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Congratulations to Noble Ridge Winery, named the best Canadian Wine and Oyster Pairing Wine for their sparking, ” The One”.

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The next day our craft beer specialists came in to asses the relevance of oyster and beer pairing and it was deemed that The Cannery Brewery’s Blackberry Porter was most worthy of the title Best Canadian Craft Beer and Oyster Pairing. Here we see food writer Dan Clapson in deep thought!

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In the evening the South Okanagan Chamber of Commerce hosted the Brew and Beast event with plenty of freshly shucked oysters and delights from several Okanagan restaurants and resorts.

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Saturday afternoon the winners from last year’s Oyster Wine Pairing Comp showed their best from this year and last and in the evening Art of the Oyster showed more of these sea creatures all prepared by various chefs from around the valley.

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If you love oysters this weekend is made for you and if you haven’t tried them it’s a great place to “lose your oyster virginity”. Be sure to see Rob Tryon from Effingham Oysters who will guide you through this right of passage and so you can officially #geteffed. I hope we see all oyster farmers and lovers again next year. It would be hard for me to stay away! #oysterlove