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Saturday, December 30, 2017

Aloha Hour at Roy's Bonita Springs

Roy's

Roy's restaurant, Bonita Springs
is part of a nation wide chain of restaurants serving Hawaiian fusion cuisine. Roy's restaurants were named eponymously after Roy Yamaguchi, a principle in the restaurant. Chef Roy has been honored as a James Beard awardee and California chef of the year by the California Restaurant Writers Association among many other accolades. Chef Roy's contributions to North American cuisine cannot be understated. Having divested himself of many of Roy's 30 restaurants, he still controls the original locations in Hawaii in addition to Pebble Beach, CA.

I have written about Roy's restaurant at the Naples location (since closed) in 2015 for their happy (Aloha) hour  and more recently for Dinner at the Bonita Springs location. At dinner, I was told their Aloha Hour had been revamped which really piqued my curiosity and I was anxious to check it out.

Aloha hour at Roy's is in the bar area

Bar area, Roy's Bonita Springs
or the "hightops" adjacent to it.


There are drink specials but more importantly, discounted food specials that are on their happy hour menu. On the whole the Aloha Hour food items are discounted from about 3 to 5 dollars. A few others are discounted much more. Here are the items offered during Aloha Hour at Roy's (menus courtesy of Roy's Bonita Springs, FL). Some of the Aloha Hour prices are highlighted in green next to the menu descriptions.

Aloha Hour menu, Roy's Bonita Springs



Aloha Hour menu, Roy's Bonita Springs

Aloha Hour menu, Roy's Bonita Springs

On a previous visit, the restaurant let me sample an item from their happy hour, the Szechuan spiced pork ribs. As described previously, the marinade and basting sauce is seasoned with miso, ginger, garlic, saki, soy and hoisin sauce among other spices. They are finished with chives and sesame seeds, and are exceptional. Most highly recommended.

 
Blistered shishito peppers


My dining companion (DC) insisted on trying a couple of menu items, the blistered shishito peppers and the Kalua pork sliders. The peppers were great, virtually a calorically guilt free serving of grilled shishito peppers spiced with togarashi, a predominantly dried pepper-based Japanese spice and finished with a sesame miso dressing. The Kalua pork sliders were also very good. Served here on Hawaiian rolls, Kalua pork traditionally is pork butt that is salted, has liquid smoke added to it and is baked at low temperature for many hours. It was topped with crispy onions and a passion fruit slaw. The sweetness and the smokiness of this dish were a perfect match, highly recommended. Excellent choices DC!

We then moved on to one of the sushi rolls. The Lakanilau roll, named after one of the first female sushi chefs in Roy's restaurants, looked great but with raw Wagyu beef, not in the cards for DC. We settled on an ebi roll. The ebi roll has shrimp tempura, coconut, cream cheese, mango, avocado, a habanero aioli (mayonnaise base) and the plate garnished with nitsume sauce. Nitsume is a reduction of eel broth, mirin, soy sauce and sugar. The roll was good and a good lead in to our final Aloha Hour choice, the Wagyu burger.


Wagyu burger
This item, discontinued from Aloha Hour a while ago, has recently been brought back and I was glad to see it on the menu again. The wagyu burger is topped with caramelized onions and a fried egg, and served with the restaurant's parmesan fries. Although a wagyu blend, the burger was flavorful and very good. If you are at all partial to hamburgers, you will like this happy hour item.

All in all the items sampled from Roy's Aloha Hour in Bonita Springs were good to exceptional. Many restaurants, probably for fiscal reasons, have cut back on their happy hour offerings in terms of selection and quality. I was happy to see that Roy's still offers a very good happy hour which, from this last visit, is highly recommended.

Aloha Hour, Roy's, Bonita Springs


Roy's 
26831 South Bay Dr. #100
Bonita Springs, FL 34134
(239)498-7697
Aloha Hour runs from 3-7 PM and from 9 PM to close with the exception of New Year's Eve; All major credit cards accepted; Kid's meals available; No valet parking.


Kalua pork sliders


Ebi roll


Szechuan spiced pork ribs






Monday, December 25, 2017

Dinner at Cape Cod Fish Company In Fort Myers

The Cape Cod Fish Company (CCFC)

The Cape Cod Fish Company
is a restaurant in Fort Myers, FL serving New England style seafood. They have been open 4 years transitioning from a counter service to a full service restaurant about 2 years ago. The owner, of Portuguese descent, spent many years in the restaurant industry in New England. Due to the proprietor's heritage, there are a few Portuguese-inspired dishes thrown into the mix as well.

The restaurant, near the intersection of McGregor and San Carlos Boulevards, is in a somewhat nondescript low key strip mall, Miners Plaza, anchored by Planet Fitness. Do not let the appearance of this strip mall fool you. Very good food emanates from CCFC.

The restaurant has outside (picnic table) and of course, indoor seating in a very relaxed, casual atmosphere. Long necks and flip flops are more than ok here.

My dining companion (DC) and I had been to Cape Cod before but had only scratched the surface of New England seafood. There were a few things on the menu neither of us had eaten before that looked interesting. Here were a couple of them. Most of us had New England clam (cream based) and Manhattan clam (tomato based) chowders before but what about Rhode Island Red? This was terra incognita to both DC and I and we were anxious to try it.

Rhode Island Red clam chowder

Rhode Island Red is sort of a hybrid of New England and Manhattan. It skips the cream, uses a tomato puree but has potatoes to thicken the chowder. It was nice being able to taste the clams in this chowder rather than have protein globs lost in a sea of cream, though still have a nice, thick chowder that you get with the New England variety. This was very good and probably delayed my eventual visit to the cardiologist by that much more.

The second item we sampled was the baked lobster dip. This was a concoction of lobster, jack and cheddar cheeses, cream cheese, peppers, and a shredded almond crust served with in house made tortilla chips. I had never heard of this and checking it out online there is definitely a New England Precedent for this dish. Lobster is a very delicate flavor and can easily be lost when combined with cheeses or heavy sauces. This dish was very good though. Although just having seafood notes, the combination of warm cheeses on in house made tortilla chips was comfort food at some of it's best. I usually never order anything like this for caloric concerns but sort of liken it to having a real Coke or Pepsi after a year of not having any; it just tastes so good!

We decided to "damn the torpedoes" calorically and try some of the restaurant's fried seafood offerings. The first thing tried was the half and half seafood basket offering where one could choose 2 of the 4 fried sea foods the restaurant serves. We opted for the scallops and the whole belly clams.

Half and half seafood basket
What are whole belly clams you may ask? These are long neck otherwise known as Ipswich clams. They have a siphon at both ends and a belly in the middle, the top siphon for intake and the bottom for egress of nutrients. After purging before cooking, they can either be left whole or the siphons separated from the belly to make clam strips made famous by the chain of yesteryear, Howard Johnson's, in the 1960s and 70s. I prefer the whole belly variety as they taste almost like oysters and are just that much more flavorful. The scallops in the dish were, I would guess, U10, and like the clams, were perfectly battered and fried. To make this dish even better it came with in house made hand cut fries and cole slaw, and more of that delicious tartar sauce. An exceptional menu item.

I decided to supplement this with a 6 oz. portion of fried cod. Another great menu item. The fish was very fresh, and although just a (perfectly) battered fried fish, it's simplicity approached perfection.

The menu items DC and I sampled were very good to exceptional. This, from what we ate was excellent food served in a very casual, relaxed atmosphere. CCFC is unique to the area as it serves some "wicked bad" New England cuisine that is hard, if not impossible to find in the area. Highly recommended. Our server also suggested reservations in the winter months. After all, the restaurant stops serving at 830 PM.

Cape Cod Fish Company
That's that for another post on Forks.

Cape Cod Fish Company
15501 Old McGregor Blvd.
Fort Myers, FL 33908
(239)313-6462

All major credit cards accepted; Kid's meals available; Open Tuesday-Sunday 1130 AM to 830 PM

Indoor dining, Cape Cod Fish Company
Miners Plaza
Baked lobster dip
Fried cod
Daily specials, Cape Cod Fish Company

Friday, December 22, 2017

Annual Sparkling Tasting at The Wine Merchant in Naples


 Annual Sparkling Tasting, The Wine Merchant

The Wine Merchant

The Wine Merchant, Naples, FL

is a boutique wine shop in Naples, FL. The present proprietor has owned this establishment for almost 14 years, and the business has been at it's current location for 6. They host many wine tastings throughout the year. Perhaps one of the more notable is their Annual Sparkling Tasting. In it's 9th year, this tasting, generally held in the beginning of December, featured over 45 champagnes and sparkling wines.






Eight different distributors featured their wares that evening. These ranged from smaller, Florida-based distributors, such as Di Bacco Imports to larger companies like The Winebow Group, with distributors in 17 states that includes Stacole Fine Wines servicing Florida. Each brought samples of champagnes and sparkling wines for this extraordinary event. As you peruse the list of wines served, you'll notice different types of sparkling wines and terms used to describe them which can be confusing. Rather than discuss the flavor and character of each of the wines served here, which I am nowhere near qualified to do, I thought it would be more informative to talk about these wines in terms of generalities. In doing this, I hope the reader would get a better idea of what they were looking at on the tasting lists.

Sparkling wines can be defined by the amount of pressure in a sealed bottle. By European Union standards, sparkling wines must have at least 3 atmospheres of pressure, 1 atmosphere being about 15 psi. 

What exactly is champagne and how does it differ from other sparkling wines? To be called champagne, this sparkling wine must be made from grapes grown in Champagne region of France, mostly pinot noir, chardonnay and pinot meunier. There are strict rules on growing, harvesting and processing in order to protect both growers and vintners economic interests. Champagne also must be made using the M├ęthode Champenoise, or the traditional method. After initial fermentation, additional yeast and sugar are added for a secondary fermentation in the bottle producing CO2 which form the bubbles in champagne. To remove the dead yeast (lees) after this process, the bottles are gradually rotated upside down so that the lees gather in the neck of the bottle. The bottle neck is then frozen and the frozen lees/wine mixture ejected upon opening the bottle. Of course, some wine is lost after this and the bottles must be topped off before being resealed. This is where the sweetness of champagne and some sparking wines comes into play. The wines added to replace that lost can have varying amounts of residual sugar. The final sweetness can range from ultra brut (least amount of sugar) to extra brut to brut, the latter being the most popular type of champagne in terms of sweetness. Finishing off the levels of sweetness and less common than the latter 3 designations are sec, demi-sec and the most sweet, doux. Sparking wines made from the traditional method usually end up being under high pressure, up to 90 psi or over twice that of an automobile tire. This is why wines made in this way usually are bottled using thicker glass to be able to withstand higher pressures.


Most champagnes and sparkling wines are blends of different years and are known as non vintage (nv). Blending is usually done to standardize the quality of the finished product. Some growing seasons are optimal and produce grapes of a higher quality. Champagnes and sparking wines produced from grapes from a single year are known as vintage, and are generally more expensive then their nv counterparts. This is also related to the term cuvee, which can mean blend but also the higher quality juice from the first press of the grapes, similar to extra virgin olive oil.

Champagnes can also be classified as blanc de blanc, literally white from white, and are usually made entirely from chardonnay grapes, which are white. These wines are usually favored over blanc de noirs, or white from black. Blanc de noirs are blends of white and red grapes, and can be more straw colored than their blanc de blanc counterparts. This differs from rose sparkling wines which are usually made by limiting the contact time of the grape skins with their juice during their primary fermentation. The exception to this are sparkling wines from Champagne, the only area in the world where it's legal to add red wine to white to produce rose. Ironically, rose champagnes are usually pricier than their non rose counterparts.

There are other sparkling wines made using the traditional method, these include cremant, or sparkling French wine not from Champagne, cava from Spain and spumante in addition to frianciacorta from Italy.  One sparkling wine prominent in the evening's event was prosecco from Italy. Prosecco is usually not made using the traditional method but instead one known as the Charmat method. The Charmat method involves secondary fermentation in a stainless steel tank, and is bottled after the lees are filtered out. Prosecco is made from glera grapes and is becoming a very Popular alternative to champagne, probably due to it's typically lower price point.

 
H'oderves assortment, Annual Sparkling Tasting


There were also a number of cheeses, fruits and cured meats available to attendees which was great as I was getting hungry tasting all of these sparkling wines!

This was a wonderful event, and for tasting sparkling wines, probably one of the best in Southwest Florida. Some of the wines served here were well over $60.00/bottle, and for a fee of only $25.00, an unbelievable bargain for the quality and varieties of wines served. Highly recommended.



Sparkling wines, Annual Sparkling Tasting

 It's a wrap for another post on Forks.

The Wine Merchant
13240 Tamiami Trail N. #210
Naples, FL 34110
(239)592-0000

Open 12-6 PM Tuesday-Saturday; All major credit cards accepted.

The Wine Merchant Annual Sparkling Tasting
Sparkling wine selection, Stacole Fine Wines
Sparkling wine selection, Di Bacco Imports


 
Sparkling wine selection, Artisan Wine Group

Thursday, November 9, 2017

Dinner at Roy's Bonita Springs

Fusion Cuisine is a concept that started becoming popular almost 50 years ago in the culinary world. This makes sense historically when looking at language. Many languages have become "creolized", or fused together centuries ago with European explorers coming into the New World. The same trend has happened on a very wide scale with food in part due to the effect of technology on world cuisine, both in terms of awareness and availability.
 

Roy's, Bonita Springs, FL

is a restaurant in Bonita Springs, FL that serves Hawaiian/Japanese fusion fare.This concept was introduced almost 30 years ago by Roy Yamaguchi, a classically trained chef with Japanese and Hawaiian roots. In part because of this Chef Roy was awarded Best Chef: Pacific Northwest by the James Beard Foundation in 1993, sort of an Oscar in the culinary world. He has also published numerous cookbooks, been awarded many other accolades and since has become a celebrity chef. The first Roy's restaurant was opened in 1988 in Hawaii and has expanded to many other locations, both domestically and internationally. After changing hands a couple of times, the majority of locations are now owned by a restaurant concern based in Texas, though Chef Roy is very much involved with them. Roy's locations in Hawaii and Pebble Beach, CA are still owned by Chef Roy. The Bonita Springs location was opened in 1999.

I was contacted by a public relations firm recently to sample, with other local media, their cuisine and spread the word. Having never eaten dinner here, my dining companion and I gladly accepted their invitation. 

As you enter Roy's Bonita Springs you first encounter the bar area followed by an open air kitchen on your way to the indoor dining area. I have always been a big believer in open air kitchens. I really think seeing the kitchen staff at work helps diners connect better with the food being served to them. This concept has been used successfully by many including the Japanese with their Teppanyaki restaurants or pizza parlors with the chef tossing pizza dough.

Open air kitchen, Roy's Bonita Springs
Indoor dining area, Roy's Bonita Springs
The food and beverage selected for us that evening was very diverse and sampled from the different menus the restaurant offers.

Apart from a bowl of edamame, we were each brought samplings from Roy's cocktail offerings, a Pacific cooler and Polynesian passion. The Pacific cooler was a combination of Deep Eddy ruby red grapefruit vodka, St. Germain elderflower liqueur, strawberries and oranges. The Polynesian passion melds Appleton Estate 12 year old Jamaican rum, Don Q coconut rum and passion fruit juice. The Pacific cooler was a bit sweet for me and I preferred the Polynesian passion with it's tropical flavors.

My dining companion and I then delved into the food offerings of starters, mains and desserts. The menu is structured so that about 75% of items are "core" items. Some of these are dishes that have been served in the chain from day one or are inspired by them. The remaining menu items at each location reflect the demographics of the restaurant and/or preferences of the chef making every restaurant different.

Two starters were brought out from Roy's happy hour (aloha hour) menu. These were the rock shrimp tempura and the Szechuan spiced pork ribs, the latter on Roy's original menus. The rock shrimp tempura, served with shishito peppers, shimeji muchrooms and a "Malaysian" curry aioli. Malaysian curries typically are turmeric rich, and can incorporate coconut milk, shrimp paste and tamarind. The presentation of this dish was impressive, the shrimp served wrapped in a banana leaf. This was good, but not my favorite. 
Szechuan spiced pork ribs


The Szechuan spiced pork ribs were fantastic, and when tasted I could understand why this have been a menu item over the years. The ribs are marinated, braised then grilled. The marinade and basting sauce is seasoned with miso, ginger, garlic, saki, soy and hoisin sauce among other spices. They are finished with chives and sesame seeds, and are fantastic. Perfectly cooked and flavored, this starter is highly recommended.

We finished our tour of starters with Auntie Lei's aloha roll. Sushi was not part of Roy's initial fusion concept, and was introduced later.
The roll had spicy tuna and cucumber on the inside, with hamachi, salmon and avocado outside. The avocado garlic ponzu sauce gives this roll a nice citrus note. The roll was good. I thought it much better served without wasabi/soy given to us which seemed to result in a clash of flavors. All in all, these starter items well represented the appetizers available here.


We then sampled three entrees, both new and classic, in addition to one from their chef's tasting menu. The jade pesto steamed whitefish was the first thing we sampled. From the chef's tasting menu, the whitefish that evening was swordfish. The fish is steamed with a number of ingredients, including ginger, cilantro, kaffir lime leaves and lemongrass. Jade pesto coated the fish, which was made from scallions, cilantro leaves, oyster sauce, ginger and garlic. Baby bok choy and carrots were served with this, and the dish finished with a shoyu (soy) ponzu sauce. This entree was also good.



Butter seared Georges Bank sea scallops

A new item, butter seared Georges Bank sea scallops, was brought out next and was even better. The rice served with was flavored with coconut, lobster stock and what appears to be Roy's go to spices of kaffir lime leaf and lemongrass. The scallops were perfectly cooked, served with mini peeled heirloom tomatoes and finished with a fish sauce/coconut/cilantro sauce and garnished with frisee. Very, very good.



Braised short ribs of beef
Last but very much not least were the braised beef short ribs. This is another "core" or classic item at Roy's. Once tasted, one can easily understand why. This dish is simple in it's presentation though complex in preparation. The short ribs are seared, deglazed and cooked for 4 to 5 hours. After that, the ribs sit for 24 hours and the fat and gristle shaved off. The ribs are then cryovaced and cooked sous vide with demi glace and butter. The finished ribs are then plated atop mashed potatoes, broccholini and finished with a demi glace/buerre blanc sauce. This dish was incredible and one of the best I have had in some time. Most highly recommended.




During our tasting we were brought a couple of wines to sample. A very nice savignon blanc from Marlborough, NZ by Whitehaven was the white. For those lovers of this grape that prefer grapefruit notes, this is the wine for you. 


The red was a cabernet savignon from Caymus in Napa Valley. For those cognoscenti of wine, this was the real deal.



Executive chef partner, Ignacio Ortiz, Roy's Bonita Springs

As we sampled our mains we had the pleasure of chatting with Ignacio Ortiz, the executive chef partner of the Bonita Springs location.

Chef Ortiz had an interesting story. He had never been to cooking school but always had a passion for food and it's preparation. After coming aboard 10 years ago, he trained with some of the seminal chefs of Roy's restaurants,  including David Abella, executive chef of Roy's restaurants for 20 years, Roy himself and his initial restaurant partner, Gordon Hopkins.


He explained as Roy's restaurants progressed, they have introduced wine dinners, chef classes and other menus such as their chef's tasting, bar bite (aloha hour) and weekend brunch menus to diversify from their original fusion theme.

We then tried two of the restaurant's desserts. The first was the classic Roy's melting hot chocolate souffle, really a molten lava cake. I am not a dessert eater but this was off the charts delicious. Raspberry coulis and vanilla bean ice cream sealed the deal.



Pineapple upside down cake


We finished with one of the restaurant's local creations, pineapple upside down cake. This innovative dish created by the restaurant's pastry chef at Bonita Springs. Brown sugar pound cake topped with caramelized pineapple and served upside down is garnished with chopped pineapple,mango, strawberries, raspberry and liliquoi (passion fruit) coulis. The dish is finished with a scoop of coconut ice cream and shaved toasted coconut. Another over the top dessert. Both of the ice creams served to us that night were made locally by Royal Scoop and more on them later.

The dinner put together for us that evening was a well rounded exposure to many of Roy's menu items. The food was good to exceptional and the beverages and wines very good. I am happy to see that Roy's has held true to many of their "core" menu items. If it's not broken, don't fix it. I will be going back to the restaurant for their upcoming Thanksgiving dinner menu, which by the way, looks very good.


A hui hou, Roy's Restaurant

It's a wrap for another post on Forks.

Roy's
26831 South Bay Drive, # 100
Bonita Springs, FL 34134
(239) 498-7697

Roy's Bonita Springs, FL Website 

Open 4-9 PM Monday through Thursday, 4-10 PM Friday, 11 AM to 10 PM Saturday and 11 AM to 9 PM Sunday. Happy (aloha) hour daily from 2:59-7 PM daily and 9 PM-close Saturday; All major credit cards accepted; Kid's meals available; No valet parking; Menu items available for takeout.


Bar area, Roy's Bonita Springs

Pacific cooler (left) and Polynesian passion (right) cocktails
Rock shrimp tempura
Auntie Lei's aloha roll
Jade pesto steamed whitefish
Roy's melting hot chocolate souffle



Friday, November 3, 2017

Oyster 101 at Sea Salt

The Sea Salt Restaurant Group is, as of this writing, restaurants featuring seafood as their primary focus in both Naples and St. Petersburg, FL.

Sea Salt, St. Petersburg, FL
Being from Southwest Florida, I have been to the Naples location numerous times but never to the location in St. Petersburg. The location in St. Petersburg is much more commodious than that in Naples and is located in Sundial St. Pete, an upscale shopping, dining and entertainment destination. Both Sea Salt locations have interesting themed dinners and other events. During a recent trip to St. Petersburg, I attended an event on oysters at Sea Salt, Oyster 101. This event was limited to 20 participants and is held 4-6 times per year.

Attendees, Oyster 101, Sea Salt, St. Petersburg, FL


The event was led by Executive Chef, Kenny Tufo. Chef Kenny was quite the erudite chef on all things oyster.

Executive Chef Kenny Tufo, Sea Salt, St. Petersburg
The purpose of the introductory class was 5-fold. Participants learned how to shuck oysters, differentiate between types and taste, learn a bit about what oysters do and bring a few recipes home with them well suited for the home cook.

From a global perspective, there are 5 oyster Types.  Ninety percent of these are farmed. There are Atlantic, which include Gulf oysters, and those more north such as blue point from New England and those from Canada. Pacific oysters are mainly found on the west coast of North America, as are Kumomoto, a Japanese import now farmed there. Olympians are also found on the west coast of North America, but have almost been decimated due to environmental conditions and predators. Finally there are European flats which originally were found in France and the United Kingdom. There are sub types of each oyster type, and the varieties are legion. This is in part due to the marketing efforts of oyster producers, but can also describe the waters or region they are farmed in.

Ernst Haeckel's "Acephala"
By Ernst Haeckel, A German Biologist- Kunstformen der Natur (1904), plate 55: Bivalvia; Courtesy of Wikipedia

Oysters are bivalves meaning they are composed of "laterally compressed bodies enclosed by a shell consisting of two hinged parts." Most bivalves are filter feeders. Filter feeders strain particulate matter and nutrients from their environment. Impressively, one 2 inch long oyster can filter up to 50 gallons of water a day, and are important in the maintenance of the ecosystem they inhabit. This also brings up the concept of Merroir, or the development of flavor from the local environment, in this case, the sea (water).

One of the first things we learned in Oyster 101 was how to shuck an oyster.

Shucking oysters, Oyster 101
Once you know what you're doing, it's relatively easy. In lieu of a heavy glove, we folded a bar towel into thirds and then folded it in half, making a pocket for the oyster. Taking an oyster knife, we placed the tip into the hinge of the oyster and moved the tip of the knife around until finding a pocket in the hinge. After that, all it takes is an up and down movement or twist of the oyster knife and voila, the shells pop apart. There is no brute force required. Oysters have what is know as adductor muscles on the top and bottom of their bodies that attach to the shells. All that needs to be done once the shells are apart is to sever these with your oyster knife and you are done.

Shucked oyster, Oyster 101
A common misconception is that oysters should never be eaten in months without an "r", just as white should not be worn after labor day! In the warmer months (May-August) oysters spawn, which leaves their flesh watery and thin. As almost 90% of the world's oysters are now farmed, this is less of a health hazard but more a matter of texture and taste.

A number of condiments were available to us to accent the fruits of our labor, and were considered traditional oyster accompaniments. These were Tabasco sauce, fresh lemon juice, horseradish, cocktail sauce (horseradish and ketchup) and a Migonette sauce. The latter is a classic combination of shallot, cracked pepper and vinegar. 

Clockwise from left; horseradish, cocktail sauce, Tabasco and Migonette sauce
All told we sampled Atlantic oysters (Gulf in addition to Beausoleil oysters from New Brunswick) and Fat Bastard oysters from the west coast. The latter oyster type had a very deep pocket for a shell on it's lower side yielding an oyster that was not only meaty but had plenty of delicious, briny oyster liquor. We then traveled back to the east coast and finished with a Rock Harbor oyster found in the northern part of Cape Code. Delicious!

For those that are not oyster devotees, this was an excellent primer on the world of oysters. There were probably about 6 to 7 oysters served that day, but considering some of them retail for $4.00 each, the class was a bargain at $35.00 if not for the camaraderie alone. At present Sea Salt does not offer this class at their Naples location. After attending Oyster 101 this would be both an educational and entertaining addition to the Southwest Florida food scene.

Sea salts, Sea Salt, St. Petersburg

Aw shucks, it's a wrap for another post on Forks.

Sea Salt
183 2nd. Ave. N.
St. Petersburg, FL 33701
(727)873-7964


Atlantic (Gulf) oysters

Atlantic (Beausoleil) oyster
Pacific (Fat Bastard) oyster
Shucking oysters, Oyster 101