By Rand - Travel EditorGrowing up in Massachusetts (with relatives on Cape Cod and Martha’s Vineyard), I could choose from Cotuits, Cuttyhunks, Duxburies, Martha’s Vineyards, Tomahawks, and of course, Wellfleets. While attending college in the nation’s capital, my oyster world expanded to include Rappahannocks, Yorks and Chincoteagues – all from Chesapeake Bay.
But when I moved to Florida, the only local oysters were Apalachicolas. As a result, they were all I ate locally for decades until a local restaurateur, John Spoto, opened his first eponymous oyster bar just steps away from my home in downtown West Palm Beach. (Having outgrown that location, John moved the restaurant to a more accommodating space in Palm Beach Gardens a few years ago).
Now, I know my lobster. My hometown of Swampscott, MA, which was established by disgruntled Pilgrims in 1629, has a rich lobster history.
Our knowledgeable waiter at Spoto’s was Wolfgang, who has been with the restaurant for almost 4 years. Although he guided us through the entire oyster selections, we ended up with a platter of the Sunberries – with a few Wellfleets to keep them company.
Harvested in the crystal clear waters of the Northumberland Strait, Sunberries look like most oysters from PEI’s Northumberland Strait, with nicely sized brown, green and white shells. However, because the frigid tides provide a constant flow of nutrients, we found the oysters possessed a unique and wonderfully briny flavor. As for the lobsters, they were incredibly fresh. The meat was sweet. The lobsters were perfectly prepared and artfully presented with lemon wedges held upright in each claw. (I ended up having two of the 2 pounders.) A reasonably priced 2009 Simi Sauvignon Blanc rounded out our dining experience. All combined for a wonderful way to conduct business and research for the blog.
Preparing for our culinary pilgrimage next month, I have learned that Prince Edward Island Oysters were judged the world’s tastiest oyster at the Paris exhibition in 1900. Michael and I look forward to seeing if, after more than a century, the reputation still holds water.
As a result of my research, I now know that PEI’s oyster world extends far beyond Malpeques and Sunberries. Dozens of other oyster brands are now growing – and being cultivated – in the cool waters around PEI, including Alpines, Bedeque Bays, Blackberry Points, Canada Cups, Canadian Coves, Carr’s, Cavendish Cups, Colville Bays, Cooke's Coves, Chedabuctos, Conway Cups, Conway Royals, Cooke's Coves, Gooseberry Bays, Green Gables, Hurricane Harbors, Indian Creeks, Lucky Limes, Mermaid Straits, Mill Points, North Points, Northumberlands, Osprey Points, Pickle Points, Pipers Points, Raspberry Points, Red Points, Rocky Bays, Rocky Points, Rocky Shores, Salvation Coves, Salt Aires, Salutation Coves, Shiny Seas, Stanley Bridges and Summersides.
As a result of my research, I now know that PEI’s oyster world extends far beyond Malpeques and Sunberries. Dozens of other oyster brands are now growing – and being cultivated – in the cool waters around PEI, including Alpines, Bedeque Bays, Blackberry Points, Canada Cups, Canadian Coves, Carr’s, Cavendish Cups, Colville Bays, Cooke's Coves, Chedabuctos, Conway Cups, Conway Royals, Cooke's Coves, Gooseberry Bays, Green Gables, Hurricane Harbors, Indian Creeks, Lucky Limes, Mermaid Straits, Mill Points, North Points, Northumberlands, Osprey Points, Pickle Points, Pipers Points, Raspberry Points, Red Points, Rocky Bays, Rocky Points, Rocky Shores, Salvation Coves, Salt Aires, Salutation Coves, Shiny Seas, Stanley Bridges and Summersides.
So many Prince Edward Island oysters, so little time!
