- What is it about oysters and the shellfish industry that excites you the most?
Oysters/Shellfish have superpowers! And, a trifecta of positive impact. They are a delicious, healthy, versatile protein source, they work to mitigate the effects of humans and climate change on our local waters and have played a positive role in improving the local economy of the Island via the boom of oyster farming. Amazing!
It’s an oyster and wine festival – so tell us, what would be your ideal wine for an island oyster?
My obvious go-to is Veuve Clicquot (anytime really :)). I also love Naissance Sauvignon Blanc from Jackson Family Wines or any Rose. According to my co-producer John Clift, sommelier, and owner of MV Vintage Wines – Muscadet makes for a ‘heavenly pairing’ that makes oysters ‘dance.’ For fried or cooked oysters, my goto is Brewer Clifton Chardonnay. Come taste for yourself at the 2020 MV Oyster Festival!
Did you grow up eating oysters? Can you recount an early oyster experience you had?
No! But my son has downed raw oysters and clams like a champ since he was two years old. My first experience with oysters was when I lived in London. On one fateful day, under a little friendly prodding from friends, I tried raw oysters, escargot, steamers, and sushi – and I never looked back.
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