The farmers work hard, it seems, at keeping an overall consistency to their product, likening them to Beau Soleils, and I’d agree. The salinity, they say, stays 28 (ppt) year-round, rain or shine. To my palate, they make a great “beginner’s oyster,” mild and plump with a kiss of salt and not much brackish overtones.
And check out the beautiful shell!
At some point in the evening, the chef came by for a quick hello. Charlie Redd (aka Chef Delicious) cooks up an ever-changing array of locally-sourced, farm fresh foods, and one of these days I’ll have to go back to taste his other wares.