Hog Island Oyster Company
One of the g
reatest assets of living in the SF Bay Area is the diversity of our coast line. We have incredible selections of fresh fish, crab, and shellfish. One item that generally flies under the radar is our Oystering community. We have some amazing local proprietors that supply our restaurants and markets with fresh and delicious oysters. A favorite day trip among city folk is driving up to Pt. Reyes and Tomales Bay and visiting small, specialty food vendors. Easily the biggest draw are the oyster farms. Mainly due to their picnicking culture, the oyster farms provide tables for tourists and locals to come and shuck their own oysters. This is a fun, and communal day for all involved. And, when planned right it beats dining at any fancy restaurant.
I was fortunate to have great planning friends who invited me to join on their last journey up the coast to the Hog Island Oyster Company Farm, where the oysters are harvested. My friends are also huge food lovers. So, this was going to be good. Although the journey from San Francisco is about 90 minutes through a road that doesn’t favor car sickness, you are rewarded with stunningly beautiful scenery and a picnic table on the bay. And if the day is nice, which it was for us, it feels like a slice of heaven.
I unfortunately didn’t have enough time to thoughtfully prepare some epic food, but I did have great leftover ingredients to make some killer toppings. Everyone was thoughtful in their packing of snacks and portables. Cow Girl Creamery Cheeses, Molinari Salami, fresh vegetables, champagne, beer, and a killer pasta salad were just a few things to mention. But the real highlight were the oysters and clams. We did a few rounds of the oysters, first ones being the signature Hog Island ‘small’ and the second & third rounds were all Kumamoto Oysters. All oysters were shucked by us and immediately devoured by us. The oysters were so fresh that they didn’t necessarily need any toppings, but what would be the fun in that! The hands down favorite was White Balsamic, Lemon, Parsley & Garlic Mignonette. Followed closely by a Red Wine, Onion, Parsley Olive oil Mignonette, and a Cilantro Oil w/ Horseradish Mignonette. Also we played around with bigger toppings like chopped asparagus w/ bacon and white wine. The Kumamoto oysters with the white balsamic mignonette was incredible. The creaminess of the oyster combined with the sharp acid and sweetness of the balsamic gave your taste buds something to dance over.
One of the biggest highlights were the clams. We bought some little neck clams and did a very simple steam w/ white wine, butter, garlic, onion and bacon fat. Then tossed with bacon and fresh parsley. I ended up making a small sandwich with some grilled bread and dipped it in the jus… so heavenly.
It was a fabulous day in Marshall, California. For those who haven’t been, go. You will not be disappointed. Be sure to make your reservations well in advance!
Love to Shuck.
Hog Island Oyster Company
P.O. Box 829
Marshall, CA 94940
415.663.9218
Hog Island Oyster Farm
Hours: Open daily, 9:00 am – 5:00 pm
20215 Highway 1 (map)
Marshall, CA 94940
Phone 415.663.9218.Fax 415.663.9246
Email [email protected]
