On Day 11, this was a quick stop and going back to the bull roast basics of how we learned about shucked and raw oysters at Conrad’s in Perry Hall – and trying to figure out what’s in a mignonette oyster dressing besides the zesty!
This is the reason we did an oyster tour. This crab claw ceviche oyster is one of the greatest and most unique concoctions we’ve ever eaten. On Day 7 of The Maryland Oyster Tour, presented by Curio Wellness and Liberty Pure Solutions to educate folks about the Oyster Recovery Project, Nestor shares a Hall of Fame oyster at Federal House in downtown Annapolis. See for yourself…
We can’t say that we’ve ever had an oyster fritter. And certainly never on savory french toast covered with a perfectly poached egg glazed in scrumptious velvety Hollandaise. Day 4 of The Maryland Oyster Tour took Nestor to Hampden and the absolutely divine oyster fritter and eggs Benedict at The Urban Oyster on The Avenue for Sunday brunch. This might’ve been the best thing we tasted on the tour!
As we start to shuck and enjoy 26 oysters, 26 ways in 26 days, please allow Damye Hahn of Faidley Seafood in Lexington Market and James Bond of Living Classrooms to educate you about the power of the Oyster Recovery Partnership to restore the Chesapeake Bay and make the water cleaner and the crabs to thrive and grow bigger and tastier.
As we start to shuck and enjoy 26 oysters, 26 ways in 26 days, please allow Damye Hahn of Faidley Seafood in Lexington Market and James Bond of Living Classrooms to educate you about the power of the Oyster Recovery Partnership to restore the Chesapeake Bay and make the water cleaner and the crabs to thrive and grow bigger and tastier.
