Oyster Orgy at Tavern on the Water.
On April 15th, 2010, Charlestown's Tavern on the Water will be hosting the second annual benefit for the Massachusetts Oyster Project from 7:00-10:00pm. With paid admission to the Oyster Orgy you get five oysters, a beer, a great time and the opportunity to help improve Boston Harbor. Admission is $15 if registered in advance and $20 at the door. The event will feature oysters from sponsor Island Creek, an oyster shucking competition, prizes, and lots of good times. The Oyster Project is a non-profit organization restoring water cleansing oysters to the Charles River estuary. To register please call Tavern on the Water at 617-242-8040 or stop by the Tavern, which is located at 18th Street in Charlestown.
If you'd like your event listed on our blog, please contact us at josh@goshuckanoyster.com.
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Oyster Dinner - A Huge Success
When Slow Foods, the Cambridge Brewing Company (CBC) and Island Creek Oyster got together on March 3, 2010, 60 people had an evening they won't soon forget. Overall the evening benefited the non profit, all volunteer run, Mass Oyster Project. Frequent readers of this blog are no strangers to MOP but for those visiting for the first time, MOP is doing great and important work placing water cleansing oysters in the river mouths and bays around Boston harbor to help clean the water. Learn more about MOP here.
MOP supporters at the fundraiser learned that Slow Foods Boston is an organization dedicated to:
1. sustainability and bio-diversity through educational events;
2. promoting the consumption of seasonal and local foods;
3. supporting those who produce local foods; and
4. having fun eating well.
To become a member or to learn more about the national organization of Slow Foods, click here.
So what made the night unforgettable? The food and beer pairing!
CBC Sous Chef Jonathan Gilman and Brewmaster Will Meyers worked magic to create a menu of oyster dishes paired with beer brewed right in Cambridge, MA at CBC. Here is the five course menu:
First Course
Three Island Creek Oysters on the Half Shell
- 1 with House cocktail sauce
- 1 with Enlightenment Mignonette
- 1 with Cascade Hop Hot Sauce
Beer Pairing - a generous amount of Enlightenment - biere brut
Second Course:
Three Classic
1. Oyster Rockefeller with Weekapaug Gruit, an ancient herbal beer
2. Oyster Bienville with Regatta Golden - Cologne style ale
3. Oyster Casino with Big Man Ale - Strong stock ale
Third Course:
Oyster Bisque with Maine Potato, Leeks and Fried Salsify
Beer Pairing: Generous pouring of Cambridge Amber - malty deep copper ale
Fourth Course:
Oyster and Chorizo Stuffed Cavendish Quail
with Cranberry Bean Succotash, Sweet Onion Tart , Natural Jus
Beer Pairing: Full glass of Tripel Threat - Belgian-style strong blonde ale
Fifth Course
Taza Chocolate Dipped Madeleines
Beer Pairing CaCow! Chocolate Milk Stout
The beer was plentiful and the food was top notch, local and fresh.
MOP, you're doing great work and making it easy for people to support you at your events. I can't wait to see and taste what you have next for your supporters!
(left) Laura Aowalski, MOP Maps and GIS Expert
(lower middle) Rich Bradshaw, MOP Master Diver
(top) Andrew Jay, Founder of MOP
MOP supporters at the fundraiser learned that Slow Foods Boston is an organization dedicated to:
1. sustainability and bio-diversity through educational events;
2. promoting the consumption of seasonal and local foods;
3. supporting those who produce local foods; and
4. having fun eating well.
To become a member or to learn more about the national organization of Slow Foods, click here.
So what made the night unforgettable? The food and beer pairing!
CBC Sous Chef Jonathan Gilman and Brewmaster Will Meyers worked magic to create a menu of oyster dishes paired with beer brewed right in Cambridge, MA at CBC. Here is the five course menu:
First CourseThree Island Creek Oysters on the Half Shell
- 1 with House cocktail sauce
- 1 with Enlightenment Mignonette
- 1 with Cascade Hop Hot Sauce
Beer Pairing - a generous amount of Enlightenment - biere brut
Second Course:
Three Classic
1. Oyster Rockefeller with Weekapaug Gruit, an ancient herbal beer
2. Oyster Bienville with Regatta Golden - Cologne style ale
3. Oyster Casino with Big Man Ale - Strong stock ale
Third Course:Oyster Bisque with Maine Potato, Leeks and Fried Salsify
Beer Pairing: Generous pouring of Cambridge Amber - malty deep copper ale
Fourth Course:
Oyster and Chorizo Stuffed Cavendish Quail
with Cranberry Bean Succotash, Sweet Onion Tart , Natural Jus
Beer Pairing: Full glass of Tripel Threat - Belgian-style strong blonde ale
Fifth CourseTaza Chocolate Dipped Madeleines
Beer Pairing CaCow! Chocolate Milk Stout
The beer was plentiful and the food was top notch, local and fresh.
MOP, you're doing great work and making it easy for people to support you at your events. I can't wait to see and taste what you have next for your supporters!
(left) Laura Aowalski, MOP Maps and GIS Expert
(lower middle) Rich Bradshaw, MOP Master Diver
(top) Andrew Jay, Founder of MOP
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