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SLURP!
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 The Pacific Coast Shellfish Growers Association will be holding their annual fundraising event, the Shellfish Lover's Ultimate Rejuvination Party (SLURP)on Sunday, May 23rd at the Fish Tale Brew House in Olympia.
Highlights of the event include chefs from local restaurants, including our ownXinh Dwelley, preparing various shellfish dishes, beer from Fish Tale, several wineries, music, a silent auction and a celebrity slurp-off.
Tickets can be purchased for $50 in advance from www.pcsga.org or at the door for $60. The donation helps the organization fund their bi-annual beach cleanups where they cover over 100 miles of Puget Sound shoreline, removing debris. |
| Xinh's Clams in Black Bean Sauce |  | |
4-5 lbs manila clams
1/4 cup butter
1 medium onion, sliced
1 tbs chopped lemongrass
1 clove minced garlic
1 green onion chopped
3 tbsp cooking sherry
1/2 tsp salt
3/4 tsp black pepper
2 tbsp sesame oil
3 tbsp black bean sauce (hoisin)
In pan with fitted lid (large enough to fit the clams) melt butter and brown garlic. Add onion, lemongrass, sherry, hoisin sauce, salt, pepper and sesame oil. Saute lightly. Add 3/4 cup water and bring to boil. Add washed clams to mixture, mix well and cover. Bring to boil and cook until clams are open. Sprinkle green onions on top, cover and cook for 5 minutes. Serve and enjoy!
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16th Annual
Pacific Coast Oyster Wine Competition |  | |
The 2010 Pacific Coast Oyster Wine Competition started with 167 wines and 1300 oysters! It took more than a week to narrow the field to 20 finalists. The mission: find the 10 best West Coast wines to go with oysters. Judges tasted the oysters, sipped the wine and rated the "bliss factor".
The 20 finalists were judged in Los Angeles at the Watergrill on April 20, at Sutros at the Cliff House on April 21 and Anthony's Homeport on Shilshole Bay in Seattle on April 22. Judging scores from 34 top food and wine professionals in the three cities were combined to select the ten equal winners of the prestigious "Oyster Award".
For more information about the competition visit:
www.oysterwine.com |
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Bill Taylor Honored
for
Lifetime Contributions to Aquaculture Industry |
 At the World Aquaculture Conference in San Diego the first week of March, Bill Taylor, President of Taylor Shellfish Company was presented with the Joseph P. McCraren Award for Distinguished Lifetime Contributions to the Aquaculture Industry.
This award, named after Mr. Joe McCraren, a long-time Fish and Wildlife Service aquaculture scientist, was presented by the National Aquaculture Association. Mr. McCraren helped establish the NAA and served as its first Executive Director.
Bill was recognized as modern day shellfish farming pioneer, who along with his brother Paul have done more to modernize and scale up the Pacific Northwest shellfish industry than any other shellfish farming family. The Taylor family has been farming shellfish for over 100 years. Today they are well known for their state of the art innovative farming practices, seed production and processing facilities. In the 1980's Taylor Shellfish Company adopted the use of hatchery reared seed, a change that has revolutionized shellfish production and led to Taylor Shellfish Company being the largest producer of farmed shellfish in North America. Besides being honored as a shellfish farming revolutionary, Bill was also praised for sharing his successes, failures and lessons learned with other shellfish growers.
He also received accolades for the active role he and his employees take in shaping public policy regarding shellfish farming. Bill served as President of the Pacific Coast Shellfish Growers Association from 1992 to 1996 and currently serves on the Board of Directors of the Puget Sound Restoration Fund, the Cascade Land Conservancy, and the Pacific Education Institute.
In receiving the award, Bill acknowledged that the company's success was due to outstanding employees and being surrounded by other progressive shellfish companies all working together to advance the industry.
Attended by approximately 3,000 people the World Aquaculture Conference draws fish, shellfish, shrimp, abalone and algae culturists and equipment suppliers from around the world.
*Photo courtesy of Rick Martin, Fish Farming News |
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8th Annual Samish Bay Bivalve Bash & Low Tide Mud Run
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The gates will be open from 9AM to 5PM for the 8th Annual Samish Bay Bivalve Bash on July 24th at our farm in Bow, WA. This fun filled family day raises money for the Skagit Conservation Education Alliance (SCEA) to help with their water quality education programs.
Always a crowd pleaser, don't miss the ever popular 250 Yard Low Tide Mud Run which will begin precisely at the 10:49AM low tide. A separate 100 Yard Mud Run for Kids 8-12 will be held at 11:30AM. Register NOW online at www.bivalvebash.com Runners stuck in the mud will be rescued by the incoming tide!
Not to be missed is the The World's Only Oyster Shell Sculpture Competition. Rules are simple. Oyster shells only!
Other highlights include shellacious fare, live music with The Atlantics, kids beach, oyster shuffleboard, crab races, silent auction, oyster bar, beer garden, dancing, face painting, a muddy tug-o-war and more!
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2010 Seed Sale Dates Scheduled | |
Time to Get Growing!
For all of you shellfish gardeners out there, the 2010 Seed Sale Days are quickly approaching.
Seed Sale Dates are:
Shelton Store: Samish Farm Store: Quilcene Hatchery:
May 29th, 8-11 June 12th, 8-11 May 15th, 9-12
June 26th, 8-11 August 7th, 8-11 August 7th, 9-12
July 24th, 8-11
August 21st, 8-11
Be sure to check out our Shellfish Gardening Forum as well to share your experiences and learn from other gardeners!
www.shellfishgarden.com
We look forward to seeing you at this year's seed sales.
Happy Growing! |
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Xinh Recognized for Contributions: Lifetime Honorary
Membership to the WA Chefs Association | |
Chef Xinh Dwelley has always made the claim that she's not a chef, just a cook. However, anyone who has had the opportunity to meet her and taste her culinary creations would beg to differ.
On March 8th, Xinh was recognized for her contributions with a lifetime honorary membershipto theWashington Chefs Association. She thought she was only brought there to give a demonstration on preparing a geoduck, and was taken by surprise with her award.
Over 100 people, mostly chefs, were there to celebrate the occasion, which brought Xinh to tears. Xinh says she never thought anything like this would ever happen to her. She was shocked and said that she is truly grateful. We are so proud to have Xinh as part of our team and appreciate all she does for our community. She is truly deserving of this honor.
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The Walrus and the Carpenter |
 Midnight Oyster Picnics
This January, Taylor Shellfish Farms hosted 3 low tide, nighttime "Walrus and Carpenter Picnics" on our Totten Inlet farm. Each stalwart group of oyster lovers boarded the "Oyster Bus" in front of Elliott's Oyster House, in Seattle and made the drive down to Olympia for the ultimate oyster experience: a "picnic" on the beach on a cold low tide night in the middle of winter.
Jon Rowley organized this event and said that the inspiration for the event came from Lewis Carroll's "Walrus & Carpenter"; a tale of how the Walrus & Carpenter lure the oysters for a "lovely walk, a lovely talk upon the briny beach" and then proceed to eat every one.
All participants agreed that eating the just shucked oysters right off the beach at low tide enhanced t he flavor and their enjoyment! Why at night? Low minus tides in the winter are at night (during the day in the summer) so to experience the oysters when they are at their best we hit the beach at night in the dark when the oysters are naturally chilled to just the right temperature.
A low minus tide, lantern light, plump oysters just rousted from their beds; chilled, crisp, clean-finishing "oyster wines" from Riedel stemware, a bonfire to take away the chill...just the right combination of magic and madness. When the tide started to come back in and it was time to get back on the bus, the group was treated to a bowl of Xinh's legendary oyster stew to warm body and soul.
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