There's nothing better than a chilly, fresh oyster on the half shell, preferably shucked by someone who knows what they're doing. The ones pictured above were Pemaquids shucked at Eventide Oyster Co. in Portland, ME, where they know how to treat an oyster. In spite the array of condiments on offer, I chose to eat mine au naturel because a good oyster needs no accompaniment. They are chilly and briny, soft and sweet, they taste of the ocean, and they wake up all of my senses in ways I just can't explain. It's the kind of food that makes the world disappear for just a few seconds as you savor the flavors and textures on your tongue. We used to live and work out near Pemaquid Point so these oysters were a staple back in the day. Our oyster guy, Jeff, would deliver them to the back door of the restaurant and we always felt lucky to a have an easy supply of such goodness on hand. The ones I had last week were just as delicious as the ones I remember. It takes a long time to get comfortable in a new place. It's nice knowing there's somewhere (relatively) nearby where I can go to satisfy that particular craving.
January 8, 2005