We’re embracing spring—even if the temperatures outside are lagging a bit—by hosting an Oyster Shuck and Talk paired with Specialty Gin Cocktails! This Saturday, March 28th, we’ll be welcoming oyster farmer John Brawley of Sweet Sound Oysters. Sweet Sound Oysters are grown on the eastern side of Duxbury Bay (Massachusetts) where pristine nutrient-rich waters from the Back River marshes result in notably sweet, briny oysters that are unique to the character of this special place.
Joining John will be reps from Bar Hill Gin, who will be mixing specialty cocktails to pair with the bivalves. During the Shuck & Talk (starting promptly at 4 p.m.), we’ll be offering a special deal: For only $25, you’ll receive six oysters paired with three artisanal cocktails demoed while you watch. (Tickets for the oyster/cocktail pairing here.) We’ll also be featuring John’s oysters all night long on our menu.
Then on Sunday, we’ll be hosting a meet-the-author and prix fixe dinner with one of our favorite chefs, Cathy Erway. Cathy will be featuring recipes from her new book, The Food of Taiwan: Recipes from the Beautiful Island, and will include a specialty cocktail invented by sommelier Belinda Chang (other beverages will be available for purchase). You will find the full menu and ticketing information here.
We hope to see you this weekend for two great cocktail and tasting events. As always, beer, wine and cider are still available, along with regular bar/restaurant service.