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Oysters on the Water
March 25, 2017 @ 6:30 pm - 9:30 pmFree
Join us for a memorable evening on the water featuring a 6-course oyster with paired wine dinner with James Beard Award winning author and oyster expert, Rowan Jacobsen. We are lucky to have the opportunity for Mr. Jacobsen to share his expertise and experiences with us! Chef Evan Hayes will prepare a delectable dinner starring oysters and pairing each course with a delicious wine.
The evening will be enjoyed at Blue Water Grill & Raw Bar where you can enjoy panoramic waterfront views of the marina and marshland. Autographed copies of Rowan Jacobsen’s latest book, The Essential Oyster, will be available for purchase. Seating is limited.
This event will start promptly at 6:30, so please make your plans to arrive at that time.
Oyster Shooter layered with lemon honey horseradish sauce, cucumber puree, bloody mary mix and a chilled vodka floater
Dirty Oysters topped with caviar, chives, and lemon creme fraiche – paired with Gerard Bertrand Cremant de Limoux Brut
Oyster Potpie in a puff pastry bowl with mirepoix and fresh herbs – paired with La Berriere Muscadet
Fried Oysters alongside a salad of sweet pea tendrils, Serrano ham, apples and jalapenos with roasted yellow pepper coulis – paired with Ramon Bilboa Albarino
Baked Oyster on the Half Shell with house-smoked bacon, pickled green tomatoes, Texas Pete butter sauce, and a saltine cracker crust – paired with Barnard Griffin Riesling
Blue Cornmeal Fried Oysters, black lentil cake, sweet pepper relish and lime crème fraiche – paired with La Galope Sauvignon Blanc
*A 3% fee will be added to checkout to cover administrative costs. Thank you.