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Go Shuck Yourself
by Staff
Magazine Issue: U.S. Vol. 5.5


HOG ISLAND OYSTER COMPANY


images by Darryl Roberts

To thank our “tourists” from the Dry Creek Valley romp featured in the last issue (Wine X Vol. 5.4), Wine X decided to treat them (and some friends) to a day at the Hog Island Oyster Company. There’s nothin’ better than fresh oysters, great wine, good friends and a bright sunny day to help wind-down after a strenuous adventure like that!

As we did with our Dry Creek Valley feature, we’ll let the pictures do the talking. (And for Jessica Simpson: no, there are no hogs at Hog Island.)



SAY CHEESE!

Our good friend (and cheese-mongress especiale) Sheana Davis from The Epicurean Connection provided some wonderful cheeses to accompany the oysters. Here are her selections and pairings:

Gustavo Thrace Sauvignon Blanc paired with Redwood Hill Farm Chevre and baguette

Edna Valley Vineyard Pinot Gris paired with Vella Cheese Company Toma

Echelon Pinot Grigio paired with Redwood Hill Farm Garlic Chive Chevre and baguette

Chalone Pinot Blanc paired with Redwood Hill Farm Crottin

Selected Pinot Gris from Willamette Valley paired with Vella Cheese Company Asiago

Acacia Pinot Noir and Jade Mountain “La Provencal” Red paired with Vella Cheese Company Mezzo Secco & Redwood Hill Farm Bucheret

Lagunitas “Pils” Czech-Style Pilsner paired with Vella Cheese Company Daisy Cheddar

Lagunitas “#10” Belgian-Style Summer Ale paired with Redwood Hill Farm Chevre
RECIPES

Hog Wash

1/4 cup seasoned rice vinegar
1/4 cup natural rice vinegar
1 large shallot, peeled and diced fine
1 large Jalapeno pepper, seeded and diced fine
1/2 bunch cilantro, chopped fine
Juice of 1 lime

Balsamic Mignonette

1/2 cup quality Balsamic vinegar
1 large shallot, peeled and diced fine
1 splash sherry
Cracked black pepper, to taste

Classic French Mignonette

1/4 cup quality red wine vinegar
1/4 cup Champagne vinegar
1 large shallot, peeled and diced fine
Cracked black pepper, to taste



Luc’s Beer’d Clams

These Hog Island clams are served in a bowl of fragrant broth and are great with sourdough bread, more beer and big napkins. Luc Chamberlain, our hospitality director, recommends making his recipe with either Mendocino Brewing Company Red Tail Ale or Blue Heron Pale Ale.

5 lbs. Hog Island Manila Clams
2 12 oz. bottles beer
1/2 lb. unsalted butter
2 bulbs fresh fennel bulb, coarsely chopped
1 splash extra virgin olive oil
1 pinch sea salt, or to taste

Pour beer into a Dutch oven or large covered pot. Bring to a simmer over medium heat. Add butter, olive oil, salt and pepper. Add fresh fennel. Let ingredients simmer a few minutes. Rinse clams in fresh water and add to the pot. Heat until clams open. Ladle into large bowls and serve!

Hog Island BBQ’d Oysters

Roast these sweetwater oysters in their own shell!

1 head garlic, peeled and chopped
1/4 cup extra virgin olive oil
1/4 lb. unsalted butter
Juice of 1 large lemon
Dash Tabasco sauce
Cracked black pepper, to taste
1/2 bunch Italian parsley, chopped
Sweat the garlic in a little bit of the oil. Before it browns, add everything except the parsley. After butter melts, remove from heat. Spoon sauce onto raw, shucked oysters. Place oysters on grill, cover and cook five minutes or until edges of oyster begin to curl a little. Add a pinch of chopped parsley to each oyster, cover, and grill again for one more minute. Serve hot with warm sourdough bread.

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