Special Oyster Day

Today is kind of a special day- we have 6 species of oyster in house. I know to some, big whoop, but to those in the oyster world this is kind of a big deal. We have the five domestically grown species, plus another from New Zealand. Known as the New Zealand Flat, we were one of the first in the U.S. to offer said oyster. We were one of only three in the U.S. to have it, and it should not be confused with the European Flat, which we also have.

Click on the image and it will lead to our Oyster 101 page, oyster knowledge is important.

Click on the image and it will lead to our Oyster 101 page, oyster knowledge is important.

To the left, Tio Point- Cloudy Bay ( T. chilensis)- hanging rope grown for two years near Blenheim; rare, flat oyster. To the right, Damariscotta Flat- Booth Bay Harbor ( O. edulis )- wild grown, European species, " Belon"; intense flavor, for the connoisseur. Two of the six species we have right now, did I mention how rare?


Parke and Justin's Take on Doughnuts

When one thinks of a doughnut, many things come to mind. I think Homer Simpson, some might think of the new craze cronut, but when Chef Parke and Justin think of doughnuts they are savory and possibly topped with caviar. To be more specific, it's a Bellwether Farms Jersey Ricotta Doughnut served with American caviar, sweet corn and yuzu curd. The caviar is harvested from wild paddlefish in the rivers of Tennessee, just so you know.

The one and only Ricotta Doughnuts topped with American Caviar

The one and only Ricotta Doughnuts topped with American Caviar

Here's the recipe if you're feeling adventurous and a little decadent:


1 1/2 cup AP flour

1 Tablespoon + 1 teaspoon baking powder

2 cups Ricotta

4 eggs

1/4 cup sugar

pinch of salt

- whisk dry ingredients

- whisk ricotta, eggs and sugar

- whisk wet and dry mix

- scoop into 375° oil until golden brown

Sweet Corn Filling: 

grate the corn and slowly bake covered at 300° for 5 to 6 hours, based on starch content. Stir every 30 minutes.

transfer mix to a bowl and add mascrapone and salt

Yuzu- Lemon Curd:

6 ounces lemon juice

3/4 cup sugar

zest of 2 lemons

2 whole eggs

4 egg yolks

1 Tablespoon + 1 teaspoon yuzu juice

salt to taste

- heat lemon juice, sugar and zest to a boil, whisk to disolve

- whip whole aggs and yolks to full volume and until light in color

- temper hot mix into eggs and strain through chinoise back into pot

- whisk until desired thickness

- add yuzu juice and a pinch of salt

- cover with plastic so it's touching the top as to not allow a film

- bring to room temperature before refrigeration 

To serve, inject the doughnuts with the sweet corn mixture. Place the filled doughnuts on a plate of the yuzu- lemon curd and top with caviar. And there you have the most ridiculous doughnut ever.




Neighborly Perks

The Embarcadero is a great place. Not only are we here, but we are surrounded by awesomeness. The Ferry Building a few blocks away from us is a hub of amazing food, shops, and restaurants. What I also love is the farmer's market they have on Tuesdays and Saturdays. We get items from them sometimes, and every once in a while we'll feature a cocktail from their market ingredients. The Tuesday event is much more mellow, but still great for those that want some freshness and local fare during the week. I happened upon it this morning and took some pictures to share. Just another reason to love the city......

What OysterFest is really about.....

OysterFest is just around the corner. We've been talking about it for a while now, we even have a page on our website dedicated to it, but I thought you should know what it's about and why we're so in love with the event. It's a good time for everyone involved, even the staff. To host it is a privilege and something we are proud of. Year 6 and we're going strong.

The beneficiary, the San Francisco chapter of the Surfrider Foundation, has been a partner of ours for some time now. Although this event has always benefited them, we have worked along side them on multiple events due to the fact that they too are in the business of supporting our oceans and oceanic wildlife. These are things we take beyond seriously and look to partner with like minded companies, people and organizations. OysterFest is a celebration of that thought process and we look forward to enjoying it.

Our oyster donations this year are coming from Drake's Bay Oyster Company out of Point Reyes, Marin County, California and Louis Seafood? Drake's Bay is a small family run company that focuses on raising awareness regarding sustainability while providing amazing oysters. The Lunny's, who took over in 2004, have cultivated a community and organization that we are proud to be a part of. 

Masumoto Harvest Time

Renoir's "Peaches". Impressionists happen to be at the Legion of Honor just as our peach season was coming to an end. Perfect timing.

Renoir's "Peaches". Impressionists happen to be at the Legion of Honor just as our peach season was coming to an end. Perfect timing.

Tis the season. Not the holiday season, or football season, but our Masumoto harvest season. For the 8th year, or something around there, we have adopted some trees from the Masumoto family farm near Fresno, California. They are certified organic and have become a staple to our menu during the season. A team went to pick some peaches and nectarines and I thought it would be fun to share. We love the family and the product and especially the food that's created. 

Included are pictures taken by Eric Hyman. Our bee keeper, purchasing manager, all around main man. Thanks Eric!!!!